Crispy eggs (breaded, fried poached eggs)

Blend sliced bread with parsley, rosemary, thyme and a pinch of salt in a food processor 2 to 3 minutes until mealy and the herbs are fully blended.

Spread on a baking tray and bake at 275 degrees 10 to 15 minutes until very dry and crunchy.

Bring a small pot of slightly salted water to a boil with a little white wine vinegar; stir.

Crack in the first egg and poach about 30 seconds until the white wraps around the yolk, then crack in the others one at a time, stirring between each so they do not clump.

Poach 4 to 5 minutes, then cool 10 to 15 minutes.

Take the breadcrumbs out and cool about 15 minutes.

Dredge each poached egg in flour, then egg wash (milk and a whole egg), then breadcrumbs; dip again in egg wash and crumbs for a double coat.

Rest 5 to 10 minutes so the coating sets on the egg.

Fill a pan about halfway with canola oil and heat to 350F.

Fry 2 to 3 minutes until dark golden brown; do not overcook or they become hard boiled.

Drain on a dry paper towel and cool 3 to 4 minutes. To hold for a party, keep in a warm oven.