Fried Soft-Boiled-Eggs With Roquefort Cream And Rugbrod Croutons

1. 1

   Cook the eggs in boiling water for 5 minutes.

2. 2

   Drain and place them in a bowl with cold water to stop the cooking process.

3. 3

   Remove the shell.

4. 4

   Preheat a deep fryer or heat oil in a frying pan.

5. 5

   Place flour, egg (beaten) and breadcrumbs in three separate bowls.

6. 6

   Dry boiled eggs with a paper towel.

7. 7

   Set aside.

8. 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. 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. 10

    Fry the eggs for 1-2 minutes until golden brown. Place them on a paper towel.

11. 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.

* Per serving · 4 servings · Values may vary.