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Deep Fried Poached Eggs

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4.5 Average Rating

This deep-fried poached egg recipe transforms a breakfast classic into something seriously special. Lightly crumbed and fried until crisp, the egg stays soft and molten inside. Served simply on sourdough with avocado, it’s a show-stopping brunch dish.

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Published

Ingredients

  • 4 eggs
  • 2 tbsp milk
  • ¼ cup plain flour
  • ½ cup panko bread crumbs
  • Salt
  • Pepper
  • Vegetable oil for frying
  • ½ ripe avocado
  • Sourdough toast

Method

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  1. Poach two eggs by bringing a pan of water to a gentle boil. Carefully place your eggs into the water and cook for 2 minutes. Using a slotted spoon, remove the eggs and place them onto a plate lined with paper towel. Allow the eggs to cool for a moment so they can be safely handled.
  2. While the eggs are cooling, prepare your crumbing station. You will require three bowls. In the first bowl, add the plain flour, season with salt and pepper, and mix to combine. In the second bowl, add the remaining two eggs and milk, and whisk together. In the final bowl, add the panko bread crumbs.
  3. Crumb your two poached eggs by carefully rolling each egg in the flour, then dunk in the egg and milk mix, and then roll in the panko crumbs to coat.
  4. Place the vegetable oil into a pot. The oil only needs to be approximately 6cm deep. Heat the oil to 180°C.
  5. Using a slotted spoon, very carefully lower the crumbed eggs into the oil. These will cook very quickly and will only take 30-45 seconds to brown. Once the breadcrumbs are browned to your liking, remove and place on a plate lined with a paper towel.
  6. Spread the avocado on the sourdough toast and top with your deep fried poached eggs.

Video

Nutrition Per Serve

  • 275g Serving size
  • 2800kJ 669kcal Energy
  • 25g Protein
  • 35g Total fat
  • 6g Saturated fat
  • 60g Carbs (total)
  • 4g Carbs (sugar)
  • 645mg Sodium
  • 6g Fibre
  • 8.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.5

4 reviews

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