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1
Prepare a bowl with ice and water.
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2
Line a sheet pan with paper towels.
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3
In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat.
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4
After the water has reached a boil, turn off the heat.
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5
Crack each egg into a ramekin and quickly add to the water.
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6
Once you have added all the eggs, cover the pot and set aside for 3 minutes.
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7
Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking.
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8
Remove from the ice water and place on the prepared sheet pan.
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9
Spread the flour on a plate and put the beaten eggs in a shallow bowl.
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10
In another shallow bowl, stir the panko with salt and pepper.
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11
Carefully dust 1 poached egg in the flour, dusting off any excess.
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12
Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko.
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13
Coat with the panko and carefully place on a plate.
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14
Repeat with the remaining eggs.
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15
Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds.
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16
Transfer the fried egg to paper towels to drain.
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17
Repeat with the remaining eggs.
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18
Season the tomato with salt and pepper.
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19
Place 1 tomato slice on each plate and top each slice with an egg.
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20
BYOC: Try this in early spring over some steamed asparagus.
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21
You can always add some fresh spinach to this for a crunch.
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22
Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
