Start by getting a deep pot. Pour 2 liters of water into the pot and bring it to a boil. While the water heats up, prepare the ingredients to save time.

In a deep bowl, combine the breadcrumbs with chopped rosemary and mix well. Crack an egg into another bowl and whisk it thoroughly. Place the flour in another deep bowl. Set them aside for now.

Once the water is boiling, add wine vinegar and a pinch of salt. Crack one egg into a bowl without whisking it. Create a vortex in the water by stirring it gently. Carefully drop the egg into the center of the swirling water. Cook for about 3 minutes.

Meanwhile, heat a frying pan and add oil to it. Let the oil heat up. Use a ladle to remove the poached egg from the water. Strain the poached egg carefully. First, dip the poached egg in flour, then in the whisked egg, and finally in the rosemary breadcrumbs.

Transfer the coated egg to the heated oil and fry for about 2 minutes until golden brown on both sides. Repeat the same process until all the eggs are cooked.