Right now I've got some leftover sourdough bread going purposefully stale so that I can have perfect breadcrumbs with which to make Bob this fabulous egg dish this weekend. It's not my invention, but a recipe of Judy Rodgers (the fabulous Zuni Cafe Cookbook), and a perfect example of her knack for creating stellar, world class food out of humble ingredients. It turns a simple fried egg into a main event breakfast, or makes a sensational egg centerpiece for a lunch salad of nutty, bitter greens.
For each serving, you need:
3 Tblsp pakced, fresh, soft bread crumbs made from slightly stale, chewy white bread*
Salt & coarse fresh ground black pepper
Optionally, a few bits of chopped fresh herbs like thyme, marjoram or rosemary
2 eggs
2 tblsp EVOO
*Ms. Rodgers specifies crustless, an admonition I may or may not follow depending on the texture of the crust--if it's soft, I'll use it
Sprinkle the crumbs with salt, then drizzle with just enough of the oil (you won't use all yet) to just oversaturate them. Place the crumbs in a omelette pan or nonstick skillet over medium heat and swirl them as they begin toasting. The moment you see the crumbs begin to color, quickly add the remaining oil and herbs, if you're using them, then crack the eggs directly onto the crumbs. Cook the eggs to your liking, then serve.
If making these eggs for salad, a nice touch is to add a teaspoon of red wine vinegar and a pinch of salt to the warm pan after the eggs are removed, swirl to pick up any crumb bits, then pour the sizzling vinegar sauce over the egg.