Breaded fried poached eggs,served with guacamole, grilled asparagus

Decided to do a light brunch today combining poached eggs, sourdough bread, asparagus, guacamole and greens. 

Ingredients:
2 eggs                                                                                                                     

water for poaching
1-2 tsp  vinegar
1/4 cup panko bread crumbs

1/2 an egg
1/4 cup flour
salt and pepper
3 cups canola oil

In large skillet, combine water and vinegar. Bring water to a  boil. and then reduce heat to simmer. Break one of the eggs into a a small bowl. Holding the bowl as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with the other egg allowing each egg an some amount of space.

Cook for 3 to 4 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them on a paper towel.

For Frying the poached eggs:

Before you begin crumbing, arrange your ingredients in an assembly line. Place 1/4 cup of flour on a plate. In another shallow bowl, combine egg and 1/2 tsp  of water. Add salt and pepper to the panko bread crumb and set it aside.

To crumb poached eggs, coat the poached egg lightly in flour, then dip in egg mixture, then in the bread crumbs and gently coat both sides. Repeat with the other remaining egg.

In a large skillet, heat 2 cups cooking oil to 375 degrees F. Lower breaded poached egg gently into the hot oil and fry for 1 to 2 minutes or until golden brown and crisp, turning to brown evenly. Remove with slotted spoon and drain on paper towels.


To assemble, put some slightly warmed chipotle butter on the middle of a warm  plate. Place about 4 or 5 grilled asparagus. Place 2 fried poached eggs on top of the asparagus. Add some greens for color. Spoon some homemade guacamole on the sides, add a slice of lemon and serve with grilled sourdough bread.