Crumb-Covered Poached Eggs

Poached Eggs in a different way and tasteful beyond believe.

• Difficulty: Medium
• Category: Breakfast Recipes, Egg Dishes, Healthy Recipes, Life Style Recipes, Meal Times, Pork, Recipes, Summer Recipes, Vegetarian
• Cuisine: African, Italian/USA, Mediterranean, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS FOR SEASONED CRUMBS:

• 8 Bacon Strips ((Chopped))
• 3 tbsp Butter
• 1 1/2 cup Potato Chips ((Crushed))
• 2 pinch Cayenne Pepper
• Salt & Pepper ((For Taste))

INGREDIENTS FOR EGGS:

• 1 tbsp Salt
• 8 Eggs ((For Poaching))
• 1/2 cup Cake Flour
• 3 Eggs ((For Coating))

Instructions

METHOD:

1. 1. Put the Bacon in a medium skillet and cook over medium heat stirring often until browned and crisp about 5 minutes. Transfer the Bacon with a slotted spoon to paper towels to drain. Melt the Butter in the skillet with the Bacon fat over medium heat, then add the Potato Chips . Toast stirring constantly until golden brown for about 5 minutes.
2. 2. Transfer the Crumbs to a medium bowl. Chop the cooked Bacon very fine. Add it to the Crumbs and toss well. Season with Cayenne Pepper, Salt & Pepper. There should be about 1 3/4 cups. Set aside.
3. 3. bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the Salt. Fill a medium bowl with ice water and set aside.
4. 4. Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs giving them a gentle nudge to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2 to 3 minutes. Lift the Eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile poach the remaining 4 eggs.
5. 5. When the Eggs are cold set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
6. 6. Put the Flour in a medium bowl. Beat the remaining 3 Eggs with 1 Tbsp water in another medium bowl. Arrange 3 bowls as follows: Flour bowl, Eggs bowl and rumbs. Working with 1 poached egg at a time gently dredge in flour then gently roll in Beaten Eggs covering it completely then roll in the crumbs. Set the crumb-coated Egg on a parchment paper–lined baking sheet. Repeat with the remaining
7. 7 Eggs, spacing the eggs evenly in one layer. The eggs can stay like this at room temperature for up to 2 hours.
8. 8. Preheat the oven to 170 degrees. Bake the prepared eggs until they are deep golden brown and warmed through, 10 to 15 minutes.