This is adapted from our friend Mollie Katzen’s recipe, from her book The Heart of the Plate. It’s a bit like fried eggs and toast, only the toast becomes part of the fried eggs. Kind of. (You’ll see.)
kitchen gear
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Measuring cup
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Measuring spoons
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Medium-sized skillet with lid
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Small bowl
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Wooden spoon
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Metal spatula
Ingredients
- 1⁄4 cup bread crumbs (store-bought, or you can toast 1 slice of whole-wheat bread and whir it in a blender)
- 2 teaspoons olive oil
- 2 large eggs
- pinch salt
- pinch black pepper
Instructions
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Put the bread crumbs in the skillet and turn the heat to low. Toast, stirring constantly, until they are golden brown.
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Add the olive oil and stir well.
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Push the bread crumbs into 2 flat rounds. It’s okay to have some crumbs on the side.
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Crack 1 egg into the bowl and pour it on top of a pile of bread crumbs. Repeat with the second egg. Spoon any extra crumbs over the tops of the eggs, and sprinkle very lightly with salt and pepper.
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Cover the skillet, and cook over low heat, until the eggs have set (this means that they are cooked on one side and aren’t gooey).
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Use the spatula to loosen the eggs and carefully flip them onto the uncooked side. If some bread crumbs come loose, that’s okay, just put them back on top.
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Cook until just set. The second side will cook much more quickly than the first.
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Carefully loosen the eggs and lift them out onto a plate. Serve right away.
