A classic breakfast combination where the egg is the crowning glory.
SERVES 4
- 4 free range eggs, plus 1 for coating
- White wine vinegar
- 2 tbsp plain flour
- 1 packet Panko breadcrumbs
- 1 tbsp milk
TO SERVE
- 2 small black puddings
- 4 sets of cherry tomatoes on the vine
- Fill a deep pan full of water that is at a gentle but steady simmer. Crack the egg into a tea cup or similar, add a couple of drops of vinegar. Stir around the outside edge of the pan to create a vortex in the water, not too vigorously, now slowly tip the egg into the centre of the vortex. Poach for 2 mins.
- Remove the egg with a slotted spoon into a bowl of iced water. Repeat with the remaining 3 eggs. When the eggs are completely cold, trim with a pair of kitchen scissors to neaten the shape.
- Set up three shallow containers and in the first, put the plain flour. Season the flour. In the second, crack in the last egg and beat well with a drop of milk. In the third, place the bread crumbs.
- Dry the poached eggs on kitchen paper and then roll gently in first the flour, then the egg and breadcrumbs. The eggs can be held like this in the fridge for a couple of hours. Deep fry the eggs in oil at 165C for 2 mins until a deep golden brown. Drain on kitchen paper, sprinkle with Maldon salt and serve along with black pudding and roasted vine tomatoes.
www.thetraditionalfreerangeeggcompany.co.uk