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

Name: Fried Soft-Boiled-Eggs with Roquefort cream and Rugbrod croutons
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 eggs; oil for frying; 4 tablespoons flour; 1 eggs; 4 tablespoons bread crumbs fine; 8/15 cup roquefort cheese Papillon; 8 tablespoons crème fraîche or sour cream; 2 slices black bread

On dine chez Nanou

★★★★★Reviews(1)

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

8Ingredients

290Calories

30Minutes

Description

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 eggs
4 tablespoons bread crumbs (fine)
60 grams roquefort cheese (Papillon)
8 tablespoons crème fraîche (or sour cream)
2 slices black bread

Order ingredients now on

Instacart

Directions

1Cook the eggs in boiling water for 5 minutes.
2Drain and place them in a bowl with cold water to stop the cooking process.
3Remove the shell.
4Preheat a deep fryer or heat oil in a frying pan.
5Place flour, egg (beaten) and breadcrumbs in three separate bowls.
6Dry boiled eggs with a paper towel.
7Set aside.
8Prepare the Roquefort cream by melting the cheese in a pan with the creme fraiche or sour cream. Set aside and keep warm.
9Cut 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.
10Fry the eggs for 1-2 minutes until golden brown. Place them on a paper towel.
11To 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.