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Crispy Eggs

Matt Adlard

Crispy eggs are your new favourite brunch dish

Crispy Eggs

prep time10Min


cooking time10Min


serving time3


  • 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)

  • Canola oil


  1. In a pan of gently simmering water, add a splash of

  2. White wine vinegar and gently swirl the water to create a tornado.

  3. 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.

  4. Blitz the bread, cheese and seasoning in a food processor until you have fine crumbs.

  5. Pat the eggs dry and roll them in flour, then egg, then breadcrumbs.

  6. Heat your canola oil to 175C/350F and drop the eggs

  7. In one at a time and cook until golden brown.

  8. Drain onto kitchen paper and serve.

Crispy Eggs




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