On to the eggs. Poach as many as you are going to crumb, and click here for my favorite way to do that. Then dip the poach eggs in beaten egg and some fresh soft breadcrumbs. Obviously very carefully as you don’t want the poached egg to break. But if you are gentle it will all be fine – I use a little slotted spoon to move the eggs around.
Now melt a generous amount of butter in a large frying pan and oh so gently fry the crumbed eggs just until they are golden – a minute or two on each side. Slide them onto a warm plate, nestle some ruffled ham beside them, and oh my my. I hereby apologize for making your poached egg just a little more complicated than it was before…but these are just plain heaven. It’s like getting a mouthful of poached egg and buttered toast all in one bite, but ten times better than any buttered toast and egg you have ever eaten in your life. And you’re worth it!
Adapted just a little from THE BREAKFAST BOOK