About a month ago, I dined at a pop-up restaurant, where one of the courses served was a fried soft boiled egg. The outside of the egg was nice and crunchy and when you cut open the egg, there was a soft runny yolk. It was delicious and so fun to eat.
When I saw a post by The Novice Chef Blog teaching me how to make my own, I knew I had to try it out. I made them for the BF and he keeps asking me to make him more every day. One of the things I did differently was adding bacon bits to the breadcrumb exterior. When I had previously eaten these eggs, I thought the only thing missing was bacon, so I mixed bacon to my breadcrumbs mixture, creating a crunchy bacon finish to these eggs.
Making these eggs isn’t too hard. Basically, you boil an egg until it reaches a soft boil stage. You can estimate on this or you can buy an egg timer*. Previously I did not own an egg timer, but when I realized it was only a few dollars and would let me cook perfect eggs, I went ahead and bought myself one. So for these, I used the egg timer and it worked great.
After you cook the eggs to a soft boil, you let them cool, peel the shell (this is the hardest part) and then you dip in some flour, egg and breadcrumb/bacon coating and then you fry them for about 20 seconds. And you get these delicious fried bacon eggs.
Speaking of bacon, Denny’s is celebrating its love for bacon with Baconalia, a ten-week celebration, where different new bacon dishes will appear on its menu. Denny’s has partnered with Foodbuzz, to allow Foodbuzz members (like myself), to submit bacon recipes for a Baconalia challenge. A few select winners will win gift cards to Denny’s. I am submitting this recipe in the Baconalia challenge.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Fried Bacon Eggs
- 4 eggs
- 4 tbsp all-purpose flour
- 1 beaten egg
- 1 cup Italian breadcrumbs
- 4 strips of bacon
- canola oil for frying
- Boil eggs in a small pot of water until they reach soft boil stage (about 3-4 minutes, I used egg timer). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
- When cooled, peel the eggs by gently tapping them. There will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell. Heat 2 cups of vegetable oil in a small saucepan.
- While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
- Cook the bacon until it is dark red and crispy. Then chop the bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
- Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg. I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than let roll the eggs in the breadcrumbs.
- Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.