Deep Fried Poached Egg Over Heirloom Tomato

Yield: 4 servings.

BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch.  Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.


  • 4 large eggs
  • 1 cup unbleached all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cups panko bread crumbs
  • Kosher salt and freshly cracked black pepper
  • 7 to 8 cups vegetable oil
  • 1 large heirloom tomato, cut into 4 thick slices
  • tools needed: deep fat thermometer


  1. In a 5-qt pot bring 6 cups water to a boil over moderately high heat. After the water has reach a boil turn off the heat. Crack eggs, one at a time, into ramenkin and add to the water quickly.  Once you have done all the eggs cover the pot and set it aside for 3 minutes. Using a slotted spoon and being very careful lift eggs out of water and directly into a bowl of ice water to stop the cooking.  Remove from water and put on a pan covered with paper towels.
  2. Spread flour on a plate and place beaten egg in a shallow bowl. In another shallow bowl stir together panko with salt and pepper.
  3. Carefully dust 1 poached egg in flour, dusting off excess. Transfer poached egg to beaten egg, then transfer with a slotted spoon to panko. Coat with panko and carefully place on plate. Repeat with remaining eggs.
  4. Heat oil in a heavy saucepan over high heat until thermometer registers 350°F.  Using a slotted spoon place 1 panko coated egg into the oil and fry until golden brown, about 10 to 15 seconds. Transfer fried egg to paper towels to drain. Repeat with remaining eggs. Season tomato with salt and pepper to taste. Place one slice of tomato on a plate and top with egg.