Flounder With Baked Panko Crust And Poached Eggs

• 2 Flounder fillets
• 1/4 cup milk or cream
• 1/2 cup panko crumbs
• zest of 1/2 lemon
• 1/2+ teaspoons thyme
• 1/4 cup grated parmesan cheese
• 1+ tablespoons butter
• 2 eggs

1. Prepare by preheating the oven to 375F and heavily buttering an oven-safe pan.
2. Mix the panko, zest, parmesan, and 1/2 tbsp thyme in a shallow bowl. Place the milk or cream in another small bowl.
3. Dip the fillets into the cream and then into the panko mix, being sure to get the mix on both sides. Place these onto the buttered pan. Mix the remaining cream and mix together, then sprinkle this over the fish. Cook for 25 minutes.
4. When there is about 10 minutes left of baking, bring a pan of water to a strong simmer. You don't want this to be a raging boil; think of it as an egg jacuzzi. Crack each egg gently into its own little bowl or ramekin. Then gently pour the eggs into the water. After about 20 seconds, turn the heat off. Remove the eggs when they are white over the yolks (about 3-4 minutes), and place onto the fish.
5. Sprinkle remaining thyme onto eggs. Salt and pepper to taste.

milk, panko crumbs, parmesan cheese, eggs

Taken from food52.com/recipes/71655-flounder-with-baked-panko-crust-and-poached-eggs (may not work)