Crispy eggs are your new favourite brunch dish
4 large eggs (for poaching)
White wine vinegar
2 slices white bread
20 grams parmesan cheese
Salt & pepper
100 grams flour
3 eggs, scrambled (for coating)
In a pan of gently simmering water, add a splash of
White wine vinegar and gently swirl the water to create a tornado.
Drop the eggs in (cook 2 at a time) and cook them for 2:45-3 minutes. Once cooked place into a bowl of ice water to stop the cooking.
Blitz the bread, cheese and seasoning in a food processor until you have fine crumbs.
Pat the eggs dry and roll them in flour, then egg, then breadcrumbs.
Heat your canola oil to 175C/350F and drop the eggs
In one at a time and cook until golden brown.
Drain onto kitchen paper and serve.