Fried Soft-Boiled-Eggs with Roquefort cream and Rugbrod croutons

Name: Fried Soft-Boiled-Eggs with Roquefort cream and Rugbrod croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 4 eggs; oil for frying; 4 tablespoons flour; 1 egg; 4 tablespoons breadcrumbs fine; 1/2 cup roquefort cheese Papillon; 8 tablespoons creme fraiche or sour cream; 2 slices black bread

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8Ingredients

290Calories

30Minutes

If you want a fancy breakfast that looks like you are a five-star chef, then try this Fried Soft-Boiled Eggs with Roquefort Cream and Rugbrod Croutons. This recipe takes 30 minutes to prepare and is a beautiful way to wake up. This recipe combines the decadence of cheese with tart sour cream and hearty eggs for a breakfast anyone would hope for. Surprise a loved one with this recipe and they will jump for joy.

Ingredients

servings:

4 eggs
oil (for frying)
4 tablespoons flour
1 egg
4 tablespoons breadcrumbs (fine)
60 grams roquefort cheese (Papillon)
8 tablespoons creme fraiche (or sour cream)
2 slices black bread

Directions

Cook the eggs in boiling water for 5 minutes.
Drain and place them in a bowl with cold water to stop the cooking process.
Remove the shell.
Preheat a deep fryer or heat oil in a frying pan.
Place flour, egg (beaten) and breadcrumbs in three separate bowls.
Dry boiled eggs with a paper towel.
Set aside.
Prepare the Roquefort cream by melting the cheese in a pan with the creme fraiche or sour cream. Set aside and keep warm.
Cut the bread slices into small cubes and fry them quickly in the oil. Place them on a paper towel to drain off the excess oil.
Fry the eggs for 1-2 minutes until golden brown. Place them on a paper towel.
To serve, place the roquefort cream on each plate, place the egg in the center and the black bread croutons on the edges of the plate.

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