Deep fried eggs in meat sauce

Deep fried eggs in meat sauce – a detailed recipe cooking. Photo of the dish:James Wojkick Time: 45 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Eggs

• 6 eggs at room temperature
• 4 slices of white bread on toast, toast
• Salt and Freshly Ground Peppers
• 1 tbsp. breadcrumbs
• Vegetable oil, for deep fat
• 1 tbsp. flour

Sauce

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

Recipes with similar ingredients: eggs, kupat (sausages for frying), flour, breadcrumbs, white bread, toasts, cream, parsley, thyme

Recipe preparation:

1. Cook eggs: put 4 eggs in a pan with cold water and bring to a boil. Cook over medium heat for 5-6 minutes. Put eggs in cold water and cool. Then clear of shell and wipe the eggs dry.
2. Pour flour into a bowl and mix with salt and pepper. Pour in another bowl of breadcrumbs. Beat the remaining in a third bowl 2 eggs, add salt and pepper. Roll the boiled eggs first in the flour, then in beaten eggs, remove excess drops and then roll in breadcrumbs. Then dip again in liquid eggs and breadcrumbs. Place the breaded eggs in the breadcrumbs on dish with parchment paper, put in a cold place time while preparing the sauce. Set aside 2 tablespoons for sauce seasoned flour.
3. Prepare the sauce: heat olive oil in a pan. Add sausage and fry over medium heat, kneading wooden with a spatula, 3-4 minutes. Add thyme and the remaining 2 tbsp. l flour fry, stirring, minute. Pour in chicken stock and cream, bring to a boil and cook, stirring occasionally, until the sauce becomes thick, 4-5 minutes. Stir in parsley and season with salt and pepper. to taste. If the sauce is thick, dilute with cream or water.
4. Deep-fried eggs: pour into a pan approximately 5 cm. vegetable oil and heat to 190 C. Using a slotted spoon, carefully dip the breaded eggs into the hot butter and fry, turning, until golden brown, about 2 min Transfer to a paper towel and drain excess oils.
5. Cut the eggs in half and put on toasts, pour over the sauce. Serve hot.