Yields 6 Servings:

• Start water circulator at 145.7F and allow to reach temperature. Set ice bath off to the side. Prepare fryer set to 375F.
• Create 4, 3-inch diameter pouch with a 1-inch depth or use a ceramic souffle mold. Coat each pouch or mold with a light brushing of olive oil to avoid sticking. Pack 4 XL farm fresh eggs sous-vide, removing all air from the pouch.
• Place eggs in circulating water bath once 145.7F temperature is reached and allow to cook for 45 minutes.
• After 45 minutes are complete transfer eggs in pouch directly to simmering water for 1 minute to firm egg white. Once 1 minute has elapsed transfer to ice bath and allow to cool for 30 minutes.
• While eggs are cooling, prepare your three-step breading process. In bowl one, place all-purpose flour with 1 tsp. salt and 1 tsp. pepper. Gently mix with a fork to incorporate seasoning. In bowl two, crack 2 XL eggs with 1 tsp. salt and 1 tsp. pepper. Whisk eggs together. In bowl 3, place panko breadcrumbs with 1 tsp. salt and 1 tsp pepper. Gently mix with a fork.
• Handling carefully, remove poached eggs from sous-vide pouch. Gently pass a poached egg through the three-step breading process one time and store on wired rack after final panko step. Complete process for all 4 eggs.
• Deep-fry breaded poached egg at 375F for 2-3 minutes until golden brown and warm center.
• Place on paper towel to absorb access oil, and season with sea salt.

• Wash and dry baby spinach.
• Place spinach, olive oil, truffle oil, sea salt and black pepper in a metal bowl and toss till fully seasoned.
• Place in large sous-vide bag and compress 6 times.
• Allow spinach to refrigerate for 1-hour to full compression.

• Preheat flat top or griddle to 375F.
• Separate egg whites from yolks and place whites in bowl with whisk attachment connected.
• Beat whites on medium-high speed for 3-4 minutes until stiff peaks are achieved.
• Oil non-stick cooking surface with olive oil just to lubricate and limit sticking. Place ½ cup of meringue onto non-stick surface spreading out to a thin crepe like layer. Once thin layer is achieved, sprinkle with sea salt. Allow to cook all the way through without flipping, about 4-5 minutes. Product will dry and become lightly golden brown.
• Remove crisp meringue from griddle and place on cutting board. Circle cut out 2.5-inch egg white lace rounds while still hot.
• Repeat process 2 more times.