Eier Eleonore - Deep-Fried Poached Eggs

This recipe is also from the 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen. I found this one in a secondhand bookshop. Amazing recipes..will post more in the future ;) Enjoy!

8 eggs (6 of them are poached)
1 1/2 cups dry salted bread crumbs
meat of 6 lobster claws (optional)

Dip 6 cold poached eggs into 2 beaten eggs, roll them carefully in 1 1/2 cups dry salted bread crumbs and fry them in hot deep fat (375 F.)for 1 minute, or until they are brown. Serve them with the meat of 6 lobster claws, sauteed in butter. Serve with tomato sauce.


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