Crispy Egg Yolks
Crispy Egg Yolks ❤️ This is truly becoming an addiction… I know that making crispy yolks are a bit intimidating, but trust me when I tell you that practice makes perfect
Ingredients
- 2 slices Ciabatta
- 2 Egg yolks large
- 1/3 cup Panko or enough to cover the yolks completely
- 1/2 tsp Seasoned salt
- 1 Avocado sliced
- Olive oil to drizzle
- 1 garlic clove
- Neutral oil for frying the yolks, I used avocado oil
- Flaky sea salt to taste, for topping
- Parmigiano reggiano to taste, for topping
- Black pepper to taste, for topping
- Chives to taste, for topping
- Lemon zest to taste, for topping
Instructions
- First, mix the Panko with seasoned salt, set half on a plate making a little indent to fit the yolks. Add the yolk and coat them in the rest of the Panko carefully but well. Then, Let them sit in the fridge for 15-20 minutes.
- Secondly, drizzle a bit of olive oil on ciabatta and toast in a preheated pan on medium until golden.
- Rub garlic on the toast, top with the sliced avocado, drizzle olive oil, add lemon zest, flaky sea salt, pepper and chives.
- Add some neutral oil to a pan and let it get super hot (375F) but you can tell by sticking the wooden end of a spoon and if it bubbles it’s ready.
- Tilt the pan a bit and extremely carefully lower one yolk at a time with a spoon making sure it is fully submerged. Baste if necessary.
- Lastly, fry until golden, about 15 seconds. Then, add it to the toast and top with Parmigiano.
Nutrition
Calories: 649kcal, Carbohydrates: 60g, Protein: 17g, Fat: 41g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 24g, Cholesterol: 389mg, Sodium: 1615mg, Potassium: 1066mg, Fiber: 15g, Sugar: 3g, Vitamin A: 813IU, Vitamin C: 21mg, Calcium: 113mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.