Panko-Breaded Fried Eggs

In large skillet, combine water, vinegar and salt. Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water). Break one of the eggs into a 1-cup measuring cup with a handle. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with remaining eggs, allowing each egg an equal amount of space.

Simmer eggs, uncovered, for 3 to 4 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large bowl of ice water to cool.

In a food processor or blender, combine panko, Parmigiano-Reggiano cheese and leaves from oregano sprig. Cover and process or blend until finely chopped. Transfer to a shallow dish.

In another shallow dish, place flour. In another shallow dish, combine egg and the 1 tablespoon water. To bread eggs, coat 1 of the poached eggs lightly in flour. Dip in egg mixture, then in bread crumbs to coat both sides. Repeat with remaining eggs.

In a large skillet, heat 1 inch cooking oil to 375 degrees F. Fry breaded eggs, three at a time, for 1 to 2 minutes or until golden brown and crisp, turning to brown evenly. Makes 6 eggs.