FRIED EGGS CRISPY OUTSIDE, HOT SOFT INSIDE with smoked ham

If you're an egg lover, you will love crispy fried eggs, with the crispy outside and the hot runny yolk on the inside. It takes the humble poached egg to new elevations of textures. This recipe uses an artisan smoked ham served on a hot buttered toasted English muffin. A fantastic breakfast but equally makes a superb satisfying lunch.

[jojomama]

Heard this isn't THE most popular food channel, can't understand this...it's the BEST!!!

[BarryAllen..]

Great recipe, I will try it in the morning. I still don't understand why you are not in the millions when it come to subscribers.

[ananyasamajdar]

If breakfast was like this, I'd wake up with the lark every morning

[zulmaquiroz]

I like this for breakfast.hummm.i like all your recipes.thank you.

[margiecieslinski]

😲 omg...I’m drooling. This looks so delicious! 💕👏🏼👏🏼💕

[kerethat]

I did it 👍, yummilicious 😋😋😋 💯💯💯, thanks again ♥️♥️♥️♥️

[billabilli]

L' uovo "in camicia" rivisitato. Very very very tasty and appetizing !

[chiccabay]

Wow, Scotch Eggs without the sausage brekky.Thanks.

[cbad]

Wow! You Cook simple and tasty! Congratulations!

[ritamurray]

Lovly presentation good dear I'm allwyes waiting ur new recepies

[sonamsingh]

A perfect poached fried egg looks so yumm 😇

[deepuderani]

awesome chef I tried this today and it came out love u

[shalonasweden]

Delish! Perfect Easter breakfast or lunch 🐣💕

[derekdsouza]

damn should have added a dash of hollandaise sauce

[onmyRNS]

I tried, but the egg yolk kept coming out, when I was trying to coat it smh

[stevelogan]

I have seen many, many food recipe videos and have cooked and watched people cook and never in my life have i seen a recipe for eggs like this.i am going to give it a whirl. Am i the only one who seems to think that it is extremely odd to put a cooked egg in an egg wash ? I know it is for the dry ingredients to adhere but i don't know what else to say. My friend, if this is your recipe, kudos, if not kudos to whoever thought it up. Just out of curiosity, i did guess you were of french heritage by your cooking style and the great use of heavy cream and grass fed butter, and you did tell me you were of french decent, but lived in australia.if this is not your original recipe, i would just like to know, is it a popular Aussie recipe or French or from where ? It is like vegemite, i know what it is, but have never tasted it or seen it on store shelves here in the U.S., but it is a food staple in Australia, and the few people that i know who have tasted it said it tasted like beef base paste to them and it was a love or hate taste, lol, have a good day my friend

[MrBrianGonzalez]

what does the vinegar do to the egg when you poach it?

[neantibi]

great presentation but waaay too much trouble for a couple of eggs, haha

[WirelessJoeJackson]

another video where we are thankful for the mute button.