The other day I had a salad of spring vegetables served with a soft boiled egg that had been breaded and deep fried until the outside was crispy golden brown but the interior was still soft and runny. It was delicious, but definitely not a dish designed for cooking at home. This quick, cheaty version of the dish made with toasted breadcrumbs comes with all of that great texture and flavor, but without the hassle. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2qJ2pou
via IFTTT
No comments:
Post a Comment