• 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.