Crispy eggs, but not the fried kind.
Some people swear that to get perfect poached eggs, you need to add vinegar to the water. Don't listen to them. What's important is using fresh eggs—they hold their shape better than older ones. The water temperature is also key: You aren't looking for a rolling boil or even a simmer here. Instead, heat a large pot of salted water over high until you start to see tiny bubbles appear on the bottom .
Thankfully, they discovered that the best solution was also the easiest. “The oven perfectly surrounds the egg with heat and browns the exterior,” said Melissa. “The egg gets warmed through, but keeps its runny interior,” said Melissa.When you cut into these eggs, the crispy crust gives way to the the tender egg inside and the crumbs soak up some of the velvety yolk. “Bacon is basic, but you can’t beat it,” said Hirsheimer.
The recipe is simple yet luxurious, and it has everything you could ever want in breakfast . It’s buttery, savory, and it’s got the time-honored crunch. If you prefer not to use bacon,offers three additional variations of the crumb-covered poached eggs: Pancetta and parmigiano crumbs, tarragon and parsley crumbs, and chorizo crumbs.
As Hamilton and Hirsheimer put it, these eggs are both rustic and sophisticated—and they’re the perfect dish for a crowd. The best part? Everything is made ahead. All you have to do is pop them into the oven to warm them up and get them golden brown just before serving. And no one's stopping you from serving them with even more bread alongside for good measure.
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