Breaded and Fried Soft Boiled Eggs
A unique egg recipe that was inspired by a dish that Chrisie saw on a TV competition. It’s kind of like Scotch Eggs, but without the sausage. It’s served on a bed of green with a balsamic vinaigrette. To make this recipe gluten free and/or dairy free, use gluten free flour and breadcrumbs and plant-based milk.
4-6 large eggs, room temperature
1- 1 1/2 cups breadcrumbs or gluten free breadcrumbs
1 cup of milk or dairy free milk
1 – 1 1/2 cups plain flour or all purpose gluten free flour
A large pinch of salt and pepper
a pinch of cayenne, if desired
vegetable or peanut oil for frying
5 cups of greens of your choice
Soft boil your eggs for 4-5 minutes. Err on the side of too long, so that your eggs aren’t so soft that can’t peel them. When they’re finished boiling, run them under cold water to stop them from cooking further.
When eggs are cool enough, carefully peel them.
Set up your assembly line – set out 3 bowls and add milk to one, flour to one, and bread crumbs and spices/herbs to the last.
Add desired depth of oil to a pan. We chose just enough to coat the pan, but you can add about 3″ of oil and deep fry the eggs as well. Heat until the oil is shimmering but not smoking!
One at a time, dip each egg in the milk, the flour, and then the breadcrumbs.
Carefully lower each egg into the pan. Fry until brown and crispy looking then turn egg over to fry the other side. Remove with a slotted spoon and place on paper towel lined plate or rack to cool.
Divide greens into 4-6 bowls or plates. Drizzle with vinaigrette and top with a fried egg. Serve while eggs are still warm. Enjoy!