Fried Soft-Boiled-Eggs With Roquefort Cream And Rugbrod Croutons – a delicious recipe with eggs, oil, flour, egg, breadcrumbs fine, roquefort cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook the eggs in boiling water for 5 minutes.
2
Drain and place them in a bowl with cold water to stop the cooking process.
3
Remove the shell.
4
Preheat a deep fryer or heat oil in a frying pan.
5
Place flour, egg (beaten) and breadcrumbs in three separate bowls.
6
Dry boiled eggs with a paper towel.
7
Set aside.
8
Prepare the Roquefort cream by melting the cheese in a pan with the creme fraiche or sour cream. Set aside and keep warm.
9
Cut the bread slices into small cubes and fry them quickly in the oil. Place them on a paper towel to drain off the excess oil.
10
Fry the eggs for 1-2 minutes until golden brown. Place them on a paper towel.
11
To serve, place the roquefort cream on each plate, place the egg in the center and the black bread croutons on the edges of the plate.
407
kcal
Calories
24
g
Fat
25
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, oil for frying, 4 tablespoons flour, 1 egg, and more.
Yes, Fried Soft-Boiled-Eggs With Roquefort Cream And Rugbrod Croutons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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