Eggs Fried in Breadcrumbs


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

  • Measuring cup
  • Measuring spoons
  • Medium-sized skillet with lid
  • Small bowl
  • Wooden spoon
  • Metal spatula



  • 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



  • Put the bread crumbs in the skillet and turn the heat to low. Toast, stirring constantly, until they are golden brown.
  • Add the olive oil and stir well.
  • Push the bread crumbs into 2 flat rounds. It’s okay to have some crumbs on the side.
  • 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.
  • 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).
  • 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.
  • Cook until just set. The second side will cook much more quickly than the first.
  • Carefully loosen the eggs and lift them out onto a plate. Serve right away. 

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