Deep-fried eggs with meat sauce

Ingredients:

Eggs

• 6 eggs at room temperature
• 4 slices white bread for toast, toasted
• Salt and freshly ground pepper
• 1 tbsp. breadcrumbs
• Vegetable oil, for deep-frying
• 1 cup flour

Sauce

• 250 gr. sausages for frying, remove the film
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon olive oil
• 2 tsp chopped fresh thyme
• 1 tbsp. chopped fresh parsley

Preparation:

1. Prepare the eggs: Place 4 eggs in a saucepan with cold water and bring to a boil. Cook over medium heat for 5-6 minutes. Transfer the eggs to cold water and let cool. Then peel and pat dry.
2. Place flour in a bowl and mix with salt and pepper. Place breadcrumbs in another bowl. Beat the remaining 2 eggs in a third bowl, adding salt and pepper.
   
   Roll the hard-boiled eggs first in flour, then in beaten eggs, remove any excess, and then roll in breadcrumbs. Then dip again in runny eggs and breadcrumbs.
   
   Transfer the breaded eggs to a parchment-lined plate and refrigerate while you prepare the sauce. Set aside 2 tablespoons of seasoned flour for the sauce.
3. Prepare the sauce: Heat olive oil in a skillet. Add the sausage and cook over medium heat, breaking it up with a wooden spatula, for 3-4 minutes. Add the thyme and the remaining 2 tablespoons of flour and cook, stirring, for 1 minute.
   
   Pour in the chicken broth and cream, bring to a boil, and simmer, stirring occasionally, until the sauce thickens, 4-5 minutes. Stir in the parsley and season with salt and pepper to taste. If the sauce is too thick, thin it with more cream or water.
4. Deep fry eggs: Pour about 2 inches of vegetable oil into a saucepan and heat to 375 degrees F (190 degrees C). Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Transfer to a paper towel to drain any excess oil.
5. Cut the eggs in half and place them on toast, pour the sauce over them. Serve hot.