Fried Eggs in Bread Crumbs

Page 178

Cuisine: North American | Course Type: Breakfast/Brunch

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Crunchy and delicious!

To maintain the spirit of this cookbook, I made sure to buy really fresh eggs, free range chickens. I prepared them two ways. I made an over-easy egg using Panko crumbs, and a sunny-side up using crumbs from an Italian Olive loaf (day old). I used the olive oil, thyme, and salt, and toasted them in my cast iron frying pan until they started to color.


For the over-easy, I sprinkled the additional crumbs when the egg was ready, flipped, and out. Then used the tsp of basamic, swirled, and poured over the egg. I t might not look that great (see my picture), but it was really amazing tasting. Crunchy, with a perfect runny yolk. The tsp of balsamic soaked into the crumbs. The bites that included the balsamic were fantastic.

Then, I prepared a sunny-side up for my daughter. It came out much more beautiful.

I really enjoyed my over-easy panko, but my daughter was nuts about her sunny-side up. She licked her plate, and asked for another. This is very unusual, especially when eggs are involved.

(edited 11th December 2010) (0) comment (2) useful  

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