This breaded and fried poached egg is a fabulous 1st course. It is served with arugula and a creamy parmesan-citrus dressing that really brings it all together.
Not to mention it looks stunning and is sure to impress! I’ll admit It is a little complicated, but with some practice it can be mastered.
I want to thank my dear friend Ameera for sparking me to make this recipe. She recently ate her way threw Spain and surrounding areas. Wanting to recreate one of her lovely dishes, I gladly took on the challenge. The fried poached egg is actually a well known dish in the Spanish region and is served in a variety of ways. You can do brunch with fresh avocado or even with risotto! The risotto and fried egg makes such a luxurious meal. Here is a link to my risotto recipe if you are interested in exploring that culinary masterpiece of a meal. Creamy Cheesy Mushroom Risotto!
For this recipe however we are keeping it light and focusing on the salad/egg combo.
The egg is cooked for 2 minutes then moved to a ice bath. Carefully dredged in flour, egg, and then panko bread crumbs. It is then cooked in vegetable or canola oil, and moved immediately to plating.
You can cook the yolk to medium or runny. I mean, how incredible does that look? I hope you will give it a try.
Let’s get started!
Crispy Poached Egg
Ingredients
- 2 eggs
- 1 tbsp. vinegar
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup panko bread crumbs
- 1/2- 1 cup canola or vegetable oil
- 1 handful arugula
- 2 tbsp. mayo
- 1 tbsp fresh grated parmesan cheese plus more for garnish
- 1 1/2 tbsp. fresh lemon juice
- 1 tbsp. water
- 1/2 tsp Dijon mustard
- pinch of salt
Instructions
- In a small saucepan, fill with 3-4 inches of water. Add 1 tbsp. of vinegar and set on medium heat. Now move to prep.
Prep
- Gather 3 small or bowls. In 1 add 1/4 cup of flour, 1/2 tsp of salt, 1/2 tsp of black pepper, and 1/4 tsp of paprika. Stir and set aside. In the 2nd bowl, crack a egg, whisk and set aside. In the 3rd bowl add 1/4 cup of panko breading and set aside.
- For the dressing, mix together the 2 tbsp. mayo, 1tbsp. of parmesan cheese, 1 tbsp. water, 1 1/2 tbsp. fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of salt. Whisk well and set aside.
Egg
- Onto the egg. This part is where it can get a bit tricky so I will do my best to explain the process.
- Back to the saucepan we started in the beginning. The water should be at a simmer. We want a very light simmer not a boil going. Like in the photo, just a few bubbles in the water. You may need to lower the temp to med-low.
- Once the water is at the light simmer, get a small ramekin, small plate(lined with a paper towel), and a bowl of ice water set by the stove.
- Crack an egg into a small ramekin. Swirl the water with the end of a spoon, get it into whirlpool.
- Slowly pour the egg in and let it cook for 2 minutes.
- Carefully remove and place in the ice water. This will stop the cooking process.
- Lets get the egg ready for frying.
- Carefully remove the egg from the ice water, and place on a the paper towel lined plate.
- Back to those 3 bowls we prepped earlier.Starting with the flour, carefully place the egg in the flour bowl, and flip to coat. Keep in mind, you need to be very gentle as not to bust the egg. I use a spoon and my hands.
- Next the egg goes into the whisked egg. Again, flip to coat. Ending in the panko breading. Flip to coat and set on the small plate again.
- Onto prepping the egg for frying.
- In a saucepan on med-high heat, add 3 to 4 inches of vegetable/canola oil.
- Add the egg very carefully ONCE the oil is hot and ready. A good way to tell if its ready is to add a tiny drop of water in the oil. It will bubble up.
- Cook until golden, then flip and finish cooking until golden brown. Set aside and lets start the plating.
- On a plate, add 2 spoonful's of the dressing. Swipe up with the spoon to make a fanning shape. See photo.
- Add the egg on top of the dressing. Then the arugula to the top of the egg. Sprinkle with some extra parmesan cheese, fresh cracked pepper and a little extra of the dressing.
- How gorgeous is that? You did it.
- Now enjoy!
