Fried Eggs in Bread Crumbs

Page 178

Cuisine: North American | Course Type: Breakfast/Brunch

(4 reviews)

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Recipe Reviews

I have never cared for fried eggs. My egg preference has always been soft scrambled. It's been years since I tried a fried egg and knowing your taste preferences change I decided to try this recipe. I was really surprised that I actually enjoyed it very much. I decided to use some rosemary in mine.

I am not the best at frying eggs since I've never had much practice. My hubby prefers really well done fried eggs but doesn't want the white overly browned nor the yolk busted.

I decided to try for over easy for myself. One of my yolks burst when I flipped them, but they were both still very good. I preferred the one that didn't break and was still a bit runny in the middle. Great for dipping toasted sourdough bread in. I loved the little crunch the crumbs gave to the eggs. I'll be trying this again.

(edited 27th December 2010) (0) comment (1) useful  

I made this for breakfast today, intrigued by the other reviews, and was favourably impressed. It's a simple recipe, but I would never have thought of combining fried eggs and bread crumbs. I really like the crust that results under the egg. I too did them over-easy, without any herbs, but I can see how this could be experimented with in future - not just herbs, but maybe a sprinkling of parmesan cheese too. I liked the balsamic vinegar on top.

(0) comment (1) useful  

This was quite good, crunchy and flavorful. It reminded me of good bacon and eggs, but of course it's vegetarian.

I used Panko crumbs, no herbs. My eggs were sunny side up. My husband and children did not like the balsamic vinegar on it, but I did. I will make this again.

(0) comment (1) useful  

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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