Eggs on Eggs on Eggs

  • 40 mins
  • 8 ingredients
  • Servings 4
  • Prep 10 min
  • Cook 30 min
  • Skill Level

Ingredients

  • Eggs, large to extra large 2 per person
  • Bread Crumbs, seasoned 1/4 cup
  • Flour 1/4 cup
  • Egg (beaten for the breading process) 1
  • Salt and Pepper To taste
  • White Vinegar 2 tbsp
  • Water 4-6 cups
  • Corn Oil 4 cups

This recipe is a fun way to enjoy the love of eggs by deep frying a soft poached egg and topping it with Hollandaise Sauce. I serve this egg dish with sweet and spicy glazed bacon on the side, all served on top of brioche toast.

  1. Crack eggs into a dish for the poaching process.
  2. Place corn oil into a medium pot and heat to about 375 degrees.
  3. Heat water in a medium sized pot on the stove top on medium high until it is boiling.
  4. Add white vinegar into the pot with water in it.
  5. Poach each egg by slowly lowering the bowl into the center of the water bath, stirring the water to help the egg white stay formed around the yolk.
  6. Cook egg in the water bath for about 3 to 4 minutes or until the white of the egg is cooked but the center is still runny.
  7. Place poached eggs in flour and completely cover them in flour, but remove extra flour.
  8. Next, dip into egg wash until totally covered.
  9. Next, roll in breadcrumbs and totally cover.
  10. Using a slotted spoon, place breaded egg into the corn oil and cook until golden.
  11. This should happen very quickly so as not to overcook the egg in the frying step (less than about 30 seconds).

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