Deep-fried eggs with meat sauce

Votes: 1

Photo of the dish: James Wojcik

Time: 45 min.
Complexity: easily
Servings: 4

Deep-fried eggs with meat sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggs

6 eggs at room temperature
4 slices white bread for toast, toasted
Salt and freshly ground pepper
1 tbsp. breadcrumbs
Vegetable oil, for deep-frying
1 cup flour

Sauce

250 gr. sausages for frying, remove the film
1/2 cup heavy cream
1 cup chicken broth
1 teaspoon olive oil
2 tsp chopped fresh thyme
1 tbsp. chopped fresh parsley

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Recipes with similar ingredients: eggs, kupaty (fried sausages), flour, breadcrumbs, white bread, toasts, cream, parsley, thyme

Cooking the dish according to the recipe:

Prepare the eggs: Place 4 eggs in a saucepan with cold water and bring to a boil. Cook over medium heat for 5-6 minutes. Transfer the eggs to cold water and let cool. Then peel and pat dry.
Place flour in a bowl and mix with salt and pepper. Place breadcrumbs in another bowl. Beat the remaining 2 eggs in a third bowl, adding salt and pepper.

Roll the hard-boiled eggs first in flour, then in beaten eggs, remove any excess, and then roll in breadcrumbs. Then dip again in runny eggs and breadcrumbs.

Transfer the breaded eggs to a parchment-lined plate and refrigerate while you prepare the sauce. Set aside 2 tablespoons of seasoned flour for the sauce.

Prepare the sauce: Heat olive oil in a skillet. Add the sausage and cook over medium heat, breaking it up with a wooden spatula, for 3-4 minutes. Add the thyme and the remaining 2 tablespoons of flour and cook, stirring, for 1 minute.

Pour in the chicken broth and cream, bring to a boil, and simmer, stirring occasionally, until the sauce thickens, 4-5 minutes. Stir in the parsley and season with salt and pepper to taste. If the sauce is too thick, thin it with more cream or water.
Deep fry eggs: Pour about 2 inches of vegetable oil into a saucepan and heat to 375 degrees F (190 degrees C). Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Transfer to a paper towel to drain any excess oil.
Cut the eggs in half and place them on toast, pour the sauce over them. Serve hot.