Fried Soft-Boiled-Eggs With Roquefort Cream And Rugbrod Croutons

• 4 eggs
• oil for frying
• 4 tablespoons flour
• 1 egg
• 4 tablespoons breadcrumbs fine
• 1/2 cup roquefort cheese Papillon
• 8 tablespoons creme fraiche or sour cream
• 2 slices black bread

1. Cook the eggs in boiling water for 5 minutes.
2. Drain and place them in a bowl with cold water to stop the cooking process.
3. Remove the shell.
4. Preheat a deep fryer or heat oil in a frying pan.
5. Place flour, egg (beaten) and breadcrumbs in three separate bowls.
6. Dry boiled eggs with a paper towel.
7. Set aside.
8. Prepare the Roquefort cream by melting the cheese in a pan with the creme fraiche or sour cream. Set aside and keep warm.
9. Cut the bread slices into small cubes and fry them quickly in the oil. Place them on a paper towel to drain off the excess oil.
10. Fry the eggs for 1-2 minutes until golden brown. Place them on a paper towel.
11. To serve, place the roquefort cream on each plate, place the egg in the center and the black bread croutons on the edges of the plate.

eggs, oil, flour, egg, breadcrumbs fine, roquefort cheese, creme fraiche, black bread

Taken from www.yummly.com/recipe/Fried-Soft-Boiled-Eggs-with-Roquefort-cream-and-Rugbrod-croutons-781940 (may not work)