One of my favorite breakfast places in Gainesville, Sisters, serves an amazing panko crusted egg dish for brunch. Whenever I go with the girls, we all get the same thing because no one wants to share a bite with the unfortunate one who went with a different order. On one of our brunch-at-home Sundays after church, I treated Drew to my homemade version of this dish. It's not that hard, really. You just have to master the poaching, which is more intimidating than it actually is difficult.
The Players
EGGS (2 per person) plus 2 extra for dredging station
1/2-1 cup panko bread crumbs
1/2 cup flour
canola oil
I happened to have a dozen eggs I picked up from the farmers market Saturday morning. How pretty are farmers market eggs?
Start by making your dredging station with three bowls for breading the poached Eggs. In one bowl add about 1/4-1/2 cup flour, in the second bowl add a beaten egg and in the third bowl add 1/2 cup panko breadcrumbs. Season the flour with a little salt and pepper.
Now for poaching the eggs:
Bring a quart of water to a simmering boil in a wide simmering pan. While heating up the water, break each egg into a separate ramekin or small bowl. This will make it a lot easier to add the eggs in to the water gently so the yolks don't break.
When the water has reached a simmering boil, gently swirl the water to create a small whirlpool like motion in the water. Then gently pour the egg into the center of the whirlpool.
The egg should sink to the bottom and immediately start coagulating. Poach for 3-4 minutes. It should start to float to the top a little bit when it's done, and using a slotted spoon, remove from the pan. Place the poached egg in a bowl of ice water to shock it, preventing it from continuing to cook, while you cook the remaining eggs.
When all the eggs have been poached, it's time to add the panko coating and fry the eggs. Using a slotted spoon, very carefully dredge the egg in the flour, then the beaten egg, then coat with the panko breadcrumbs. Set the breaded egg gently on a plate and bread the other eggs.
Heat a large frying pan over medium-high heat, and add a tablespoon of canola oil.
Gently lower the eggs into the pan and fry for about 15 seconds on each side until the egg coating turns light brown.
Remove with the slotted spoon to the paper towels and drain.
Sticking to my Sisters inspiration, I made a little parmesan bechamel sauce and lightly sauteed spinach and placed the eggs on top.
For the Parmesan Bechamel sauce:
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 1/2 tbsp. grated parmesan
Melt the butter in a small pot over medium-low heat. Add the flour and whisk to form a white roux that has a medium consistency. Cook the roux for about 1 minute; it should not turn color. Then slowly add in the milk, a bit at a time, allow the milk heat up a bit and then whisk. Once all of the milk has been incorporated, turn heat to low and allow to simmer 5-10 minutes. Then stir in the parmesan. The bechamel should have a medium consistency (thicker than a sauce).
In another pan, add fresh spinach leaves and a touch of olive oil and saute over medium heat for 2-3 minutes until wilted.
Success!
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