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Author Notes: While studying for an exam, I stumbled upon my new favorite brain-food breakfast. Proteins help in alertness, fish oils are said to improve memory, and heck, a runny egg on anything usually makes it better. Consider the theory confirmed; not only is the runny yolk adding richness to the tender, flaky flounder baked inside a panko crust, the egg is packing in even more protein! —Just Me and The Clams
cup milk or cream
cup panko crumbs
of 1/2 lemon
cup grated parmesan cheese
- Prepare by preheating the oven to 375F and heavily buttering an oven-safe pan.
- Mix the panko, zest, parmesan, and ½ tbsp thyme in a shallow bowl. Place the milk or cream in another small bowl.
- 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.
- 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.
- Sprinkle remaining thyme onto eggs. Salt and pepper to taste.