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Fried Eggs in Breadcrumbs

(recipe, Judy Rodgers)

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I like these crunchy eggs for dinner with a salad of bitter greens. This is a very easy dish and fun to eat when you are alone, so I provide proportions for one person. For more people, make it in a larger pan, in batches of four to six eggs.


  1. 3 Tbsp. packed, fresh, soft breadcrumbs made from slightly stale, crustless, chewy, white peasant-style bread
  2. Salt
  3. 2 Tbsp. extra-virgin olive oil
  4. Fresh thyme or marjoram leaves, or coarsely chopped rosemary (optional)
  5. 2 eggs
  6. 1 tsp. red-wine, balsamic, or sherry vinegar


  1. Sprinkle the crumbs with the salt, then drizzle with enough of the oil to just oversaturate them.
  2. Place the crumbs in a nonstick skillet and set over medium heat. (If you like your fried eggs over easy, reserve some of the oiled raw crumbs, to sprinkle on top of the eggs just before you flip them over.) Let the crumbs warm through, then swirl the pan as they begin drying out. Stir once or twice.
  3. The moment you see the crumbs begin to color, quickly add the remaining oil, and the herbs if using, then crack the eggs directly onto the crumbs. Cook the eggs as you like.
  4. Slide the eggs onto a warm plate, then add the vinegar to the hot pan. Swirl the pan once, then pour the drops of sizzling vinegar over the eggs.


If you are preparing the eggs for more than a few people, it is a little easier to toast the seasoned, oiled crumbs in advance in a 425-degree oven instead of in the skillet. In that case, toast them to the color of weak tea. Then scatter them in the skillet, add the remainng olive oil, and proceed as described above. Culinate editor's note: Chopped chives and parsley are a good substitute for the thyme, marjoram, and rosemary. This dish also makes an excellent breakfast served over toast.