LC Got Eggs? Then You've Got Supper Note
Got eggs and bread and a skillet? Then you’ve got supper. Take this recipe, if you can even call it that. It melds crisp and crunchy with soft and gooey—and it does so to terrific, thrifty, even lusty effect. It’s a handy little supper that chefs turn to surprisingly frequently at all hours of the day and night and can easily be adapted to all manner of crazy cravings and desperate pantry situations.
Fried Eggs with Crisp Bread Crumbs
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Serves 4
Heat a large skillet over medium-high heat until hot, then add the olive oil, bread, salt, and pepper flakes, if using. Reduce the heat to medium and stir occasionally until the bread is lightly toasted. Transfer to a plate.
Return the skillet to medium heat. Carefully break the eggs into the skillet and cook them to your liking, adding more oil if needed. (The author prefers his eggs with a runny yolk, but if you like yours more like over easy, just cover the skillet toward the end of cooking or run the skillet beneath the broiler for a few seconds. If you’re using a skillet that’s smaller than 12 inches in diameter, you’ll probably need to fry the eggs in a couple batches.) Divvy the eggs among serving plates. Scatter the toasted bread crumbs over the eggs.
Return the skillet to medium heat, add the vinegar, and swirl for just a few seconds to warm it. Dribble the vinegar over the eggs and then sprinkle with salt and sumac or pepper to taste. Serve at once.
- Fried Eggs With Crisp Bread Crumbs and Wilted Radicchio
After you remove the eggs and bread crumbs from the skillet, return it to medium heat and add an extra glug of oil to the skillet. Toss in 1/2 small radicchio, either torn into pieces or cut lengthwise into quarters, and cook, turning occasionally, until just barely wilted. Strew the limp leaves atop the eggs and bread crumbs, return the skillet to medium heat, and proceed with reducing the vinegar as instructed above and dribble before you toss the limp leaves atop the eggs and bread crumbs.
- Fried Eggs With Crisp Bread Crumbs and Salad
After you transfer the eggs and bread crumbs from the skillet to the plates, strew them with torn raw radicchio leaves, frisée, mache, baby salad greens, or mixed leafy herbs. Proceed with reducing the vinegar as instructed above and dribble the warmed vinegar over everything. The greens will wilt ever so gently from the warmth of the eggs and vinegar. Perfect for any time of year.
Recipe Testers' Reviews
This recipe makes a meal or side for the flexitarians. I just love eggs, so I'm always looking for new ways to prepare them. I did have some trouble with the yolks breaking, so I'll be careful next time to gently nest them between pieces of bread and not on top. I'd also use less radicchio or switch out the type of greens I use—frisée and arugula, anybody?
I like this combination of eggs, radicchio, and bread crumbs—well, croutons, to be more accurate. Actually, I'd call it a fried egg salad. The radicchio adds great color while the eggs softened the croutons and fused them together to enhance the overall texture. Although nice the way it is, the radicchio may benefit from being warmed up, too. Or even seared a bit in some olive oil and kept warm while you're preparing the eggs and bread. I found that the final result could still use a judicious measure of salt, tempered by each person's appetite. I had sumac and Aleppo pepper, so I used a small pinch of each in the warming vinegar. My 9-inch skillet was large enough for half a recipe, but you could probably use a 12-inch pan for the whole shebang.
My torn bread pieces were about 1/2-inch in size, which worked quite well. 4 slices of ciabatta came to about 3 to 3 1/2 cups.
The radicchio heads were about 6 ounces each. 1 half, once torn, seemed to pile up rather quickly. I think that in the future, I would use 1 medium-large radicchio and quarter it, using 1 cored quarter per serving.
A pinch of sea salt—I used Chardonnay smoked salt—over the finished plate at the table seemed to bring out the best in this dish.