At first glance many people are going to think, “Scotch Eggs!” Despite a similar resemblance, and the presence of a boiled egg, these crispy fried Brunch Eggs are a much simpler and lighter fair. The use of finely chopped bacon and panko makes for a perfectly crunchy outer-layer, while a quickly timed 2-minute egg means your yolk will have a soft texture, even after the deep-fry. Serving Brunch Eggs allows your guests to have bacon, eggs, and toast all in one neat, easy to eat, package.
Crispy Fried Brunch Eggs
- Deep Fryer/Air Fryer or Wok
- 6 eggs
- ⅓ cup white flour
- ¾ cup panko
- ⅓ cup fine chopped raw bacon (Kitchen Tip: Frozen bacon is the easiest to chop)
- ½ tsp black pepper
- ½ cup cornstarch
- 1 additional raw egg
- oil for frying
- Add the eggs to a large pot and completely submerge with water. Bring to a boil then start a timer for two minutes.
- After two minutes drain the boiled water and run cold water over the eggs for several minutes. Peel the boiled eggs.
- In a large bowl mix together the flour, panko, chopped bacon, and pepper, making sure the bacon pieces are separated and well incorporated.
- Have the cornstarch ready in a small bowl. Add the raw egg to a separate small bowl and whisk.
- Working in an assembly line, first roll each egg in cornstarch, then coat with egg. Lastly, using a small amount of pressure, coat the egg with the breading mixture and gently add to frying oil that has been preheated to 375°F.
- Working in batches as needed, fry each Brunch Egg for several minutes until the crust is golden all around.
- Serve halved or whole as desire.