Start your day with a unique twist on the classic egg dish. These Pretzel Eggs combine soft boiled eggs with a crunchy and salty pretzel crust, resulting in a mouthwatering breakfast or brunch option. The crispy exterior perfectly complements the oozy yolk, creating a delightful flavor and texture combination. Serve these pretzel eggs with a side of tangy mustard or a creamy dip for a complete and satisfying meal.
Ingredients
- 6 large eggs
- 2 cups pretzels, crushed
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter
- Mustard or dip of choice, for serving
Directions
- Bring a pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer the eggs to an ice bath and let them cool completely. Once cooled, peel the eggs and set them aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine the crushed pretzels, flour, paprika, garlic powder, salt, and black pepper.
- Dip each peeled egg into the melted butter, ensuring it is completely coated.
- Roll the butter-coated egg in the pretzel mixture, pressing gently to ensure it sticks to the egg. Repeat with the remaining eggs.
- Place the pretzel-coated eggs on the prepared baking sheet and bake for 12-15 minutes, or until the pretzel crust is golden brown and crispy.
- Remove from the oven and let the pretzel eggs cool for a few minutes before serving.
- Serve the pretzel eggs with a side of mustard or dip of your choice to enjoy the perfect balance of flavors and textures.
