Crumb-covered poached eggs for a delicious brunch delight

Ingredients for Crumb-covered poached eggs

• 225 g streaky bacon, chopped

• 45 g butter

• 180 g panko

• 2 good pinches cayenne

• salt and freshly ground black pepper

• 15 g salt

• 8 eggs, for poaching

• 60 g plain flour (optional)

• 3 eggs, for coating the poached eggs

How to make Crumb-covered poached eggs

1. Prepare the seasoned crumbs: Place the bacon in a medium frying pan and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon to paper towels using a slotted spoon to drain. Melt the butter in the frying pan with the bacon fat over medium heat, then add the panko. Toast the panko, stirring constantly, until golden brown, about 5 minutes. Transfer the crumbs to a medium bowl. Finely chop the cooked bacon and add it to the crumbs, tossing well. Season with cayenne, salt, and pepper. You should have approximately 400 g of seasoned crumbs. Set aside.

2. Poach the eggs: Bring water to a boil in a medium saucepan over medium-high heat. Reduce the heat to maintain a gentle simmer and add the salt. Fill a medium bowl with ice water and set aside.

3. Poach the eggs in batches: Crack 4 eggs into small cups or saucers. One at a time, hold each cup in the simmering water and gently slip the egg in. Use a spatula to nudge the eggs slightly to prevent them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, about 2–3 minutes. Lift the eggs from the pan using a slotted spoon or spatula and transfer them to the bowl of ice water to halt cooking. Repeat with the remaining 4 eggs.

4. Prepare the eggs for coating: Once the eggs are cool, set them on paper towels to drain. Trim any ragged egg whites to tidy the shape of the eggs. Gently pat the eggs dry with paper towels.

5. Coat the eggs: Place the flour in a medium bowl. In another medium bowl, beat the remaining 3 eggs with 15 ml of water. Arrange three bowls in order: flour, beaten eggs, and seasoned crumbs. Working with one poached egg at a time, gently dredge it in flour, then roll it in the beaten eggs, covering it completely. Finally, coat the egg in the seasoned crumbs. Place the crumb-coated egg on a parchment paper-lined baking tray. Repeat with the remaining 7 eggs, spacing them evenly in a single layer. The eggs can rest at room temperature for up to 2 hours.

6. Bake the eggs: Preheat the oven to 180°C (fan 160°C). Bake the prepared eggs until they are deep golden brown and warmed through, about 10–15 minutes.

7. Pancetta and Parmigiano crumbs: Follow the instructions for the seasoned crumbs, omitting the bacon. Melt 60 g of butter in a medium frying pan over medium heat. Add 75 g of finely diced pancetta and cook until lightly browned, about 15 minutes. Continue with the recipe, adding 25 g of finely grated Parmigiano-Reggiano along with salt and freshly ground black pepper.

8. Tarragon and parsley crumbs: Follow the instructions for the seasoned crumbs, omitting the bacon. Melt 120 g of butter in a medium frying pan over medium heat, then add 15 g of minced fresh tarragon and 45 g of minced fresh parsley along with salt and freshly ground black pepper.

9. Chorizo crumbs: Follow the instructions for the seasoned crumbs, omitting the bacon. Melt 60 g of butter in the frying pan over medium heat, then add 60 g of finely minced Spanish chorizo along with salt and freshly ground black pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.