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COOKBOOK: This Could Get Messy - James Wirth

RATE: ❤️❤️❤️❤️ 👌🏻👌🏻👌🏻👌🏻💲💲💲

And what a party this dish was! OMG, I was dreading to make this. After reading the instructions I just knew this was going to be fun & messy all at the same time. What I didnt know is that it was going to be so damn delicious! Why do we not breadcrumb our poached eggs more frequently! haha

Yes, patience is required for this dish. If you have nil in this department then this is not your dish! Having said that, it was so delicious that I’d be trying to convince the local eatery to make it for me.

RECIPE: I love the name of this cookbook! This was an unusual and exciting recipe to make. Well written recipe. James Wirth was definitely thinking outside the box and I thank him for sharing it with us! I’m most probably the only person who has ever made this recipe in his book, I just don’t know many home cooks who would think attempting to crumb a poached egg is really a good idea!

Absolutely delicious and definitely for the advanced cook



4 soft poached eggs - chilled (in fridge)

1 egg

35g plain four

30g breadcrumbs


85g sour cream

2 tablespoons mayonaise

2 teaspoons wholegrain mustard

2 teaspoons dijon mustard


100g chopped or sliced ham

oil for frying

1/2 bunch parsley, chopped

8 radishes, sliced thinly

1 iceberg lettuce, cut in half, core removed

100g helium cheese, grated (I thinly sliced it instead)

salt & pepper

Set the poached eggs aside.

Lightly beat the other egg in a bowl. Put the flour and breadcrumbs in separate bowls.Handling them gently, one at a time, dust your poached eggs with flour, then dip in the egg and then roll in breadcrumbs. Refrigerate.

Combine the creamy mustard dressing ingredients in a bowl. Add 60ml water and whisk. Add salt and pepper and set aside.

Fry lightly the ham and radish just to give it a slightly crispy taste. Add the parsley. Add the haloumi. fry for a further 2minutes.

Take the eggs out of fridge and bring them to room temperature.

Fill a deep fryer or a large saucepan with one third full of oil. Heat over medium-low heat until the temperature reaches 160C. This can be tested by dropping a cube of bread into the oil and it turns golden brown in 30-35 seconds. Gently lower the breadcrumb crusted eggs in to fry for less than 1min or until golden. Remove from oil and drain on paper towel.

Separate the iceberg leaves. Flatten leaves lightly with your hands. Add a spoonful of the ham mixture in the leaf and drizzle some dressing .

Nestle a crumbed egg in the middle of each lettuce. Scatter some ham over the top of the egg along with the remainder of the dressing. Sprinkle with salt and pepper. Serve immediately.

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