CookEat Recipe
Fried Eggs Biarritz
Fried eggs on milk-and-egg-dipped bread with thin broiled ham.
Method
Steps
Step 1
Cut six quarter-inch-thick slices from a stale sandwich loaf and lightly trim the crusts. Dip each slice in milk, then in beaten pasteurized whole egg.
Step 2
Heat one and a half tablespoons of melted butter in a frying pan. Add the bread slices side by side and fry for about three minutes on each side, until golden and the egg coating is fully set. Transfer to a hot serving dish.
Step 3
Broil six very thin slices of uncooked lean cured unsmoked ham for about one minute on each side, continuing as needed until the centre reaches at least 145°F. Rest for at least three minutes, keeping hot, then put one slice on each bread slice.
Step 4
For each serving, heat a fresh teaspoon of butter in a small frying pan. Crack in one commercially pasteurized shell egg and fry for about three minutes until the white is set. Lift onto one ham-topped bread slice.
Step 5
Repeat for the remaining five eggs and bread slices, using a fresh teaspoon of butter each time. Keep the assembled servings hot at 140°F or above while completing the batch. Share a very little salt and white pepper over them and serve promptly.
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