Almond Soft-Fried Egg

6 large eggs

¾ cup coarse breadcrumbs (light and crunchy)

½ cup finely ground almonds

½ cup freshly grated parmesan

½ tsp sea salt

½ tsp freshly ground black pepper

2 large eggs, beaten

¼ cup all-purpose flour

¼ tsp freshly ground black pepper

Vegetable/peanut oil for frying

Bring a medium pot of water to a boil. Gently add the eggs and cook for 6 minutes. Immediately remove the eggs and immerse in a bowl of ice water until cold: carefully peel and set aside.

In the first of three medium bowls, combine the breadcrumbs, almonds, parmesan, salt and pepper.

In the second bowl, whip the eggs until smooth; in the third bowl, combine the flour, salt and pepper.

To coat the eggs: first roll the cold, soft cooked eggs in the flour, shaking to remove any excess.

Dip the eggs in the beaten egg mixture, then in the crumb mixture, rolling until completely coated.

Repeat with a second coating of beaten egg and crumb mixture.

Using your hands, press the crumb mixture around the eggs to secure the coating. You can prepare the eggs to this stage and store refrigerated for up to 4 hours.

To cook the coated eggs: heat about 3 inches of oil to 350F in a medium saucepan. Add the eggs and cook, turning, until golden brown and heated through, about 2 minutes. Serve immediately with greenhouse salad, fennel and apricots.