Almond Crusted Poached Eggs

Almond Crusted Poached Eggs

I have a friend who is an incredible cook, and on Sunday morning he made Almond Crusted Poached Eggs as part of an impressive brunch spread. They were so good, I just had to share the recipe! It’s a bit of a delicate operation, but with a gentle hand you will create the most amazing eggs with a delicious crispy crust and soft interior.

You can serve them with any combination of sides, but it goes particularly well with fennel ends, smashed avocado and steamed silverbeet (as served here). My friend and I agreed that some asparagus spears would have made it even better. I’m sure it would be just as nice served with some roasted tomatoes and crispy bacon or pancetta too.

Ingredients

Free-range eggs (as many as you would like, plus one extra for creating the crust)
1/4 cup almond meal (enough to coat your poached eggs)
Fennel ends (leaves from the bulb)
Sea salt
Coconut oil
Apple cider vinegar

Sides

Avocado
Silverbeet
Extra fennel ends

Method

In a medium deep pan, bring water to the boil and add a couple of tablespoons of apple cider vinegar and a pinch of sea salt. Turn down the heat so that the water is just simmering (small bubbles from the bottom). Create a whirlpool by turning the water with a spatula and pour the egg into the centre of the pan as close tot the water as possible.

It will take approximately 2-3 minutes per egg. For more detailed instructions on poaching eggs check out these instructions.

Place your poached eggs onto some paper towel to cool.

Gently whisk one egg in a bowl and set aside. Mix some chopped fennel heads (leaves) with the almond meal and some sea salt to taste. Pour the mixture onto a plate and set aside.

Heat 1-2 tablespoons of coconut oil in a pan over medium heat. Gently slide one egg at a time into the whisked egg mixture (as you would when coating meat to create a crust) then gently transfer onto the plate with the almond meal. Roll in the almond meal so that it’s completely coated, then gently transfer to the heated pan. Cook on each side until golden, then transfer to a serving plate with your desired sides.

Serve immediately. The eggs should be slightly crispy on the outside and soft and runny on the inside. Absolutely divine!

Recipe credit: This recipe was created by my friend Brad Osborn.

Alison Sims

Passionate about real food and healthy living, Alison Sims is the founder and author of Paleo Foodies. She is on a mission to discover the best paleo dining in Australia and all around the world. What started as a part time blog in 2013 has lead to a full time career for Alison, who previously spent a decade in Advertising and Marketing. She is now a regular contributor to health and lifestyle publications, a public speaker in food and health, and co-publisher of Paleo Foodies Magazine.

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