Crispy Eggs Fried in Bread Crumbs
★★★★★
SERVES
2
Ingredients
1 cup
coarse bread crumbs (see Author Notes)
1 teaspoon
fennel seeds
1/4 to 1/2 teaspoons
chile flakes, depending on your spice preference
1/2 teaspoon
black peppercorns
1/2 teaspoon
sea salt
1/2 ounce
Parmigiano Reggiano, finely grated or ground (about 2 tablespoons)
1/4 cup
extra-virgin olive oil
4
large eggs
2 teaspoons
red wine vinegar (or freshly squeezed lemon juice)
Instructions
- In a mortar or spice grinder, lightly crush the fennel seed, chile flakes, and black pepper until they’re coarse, not a powder. If you’re using a spice grinder, pulse the spices gently. Transfer the ground spices to a medium bowl, add the bread crumbs and grated Parmigiano Reggiano, and mix to combine.
- Turn on the broiler to high. Heat the olive oil in a 9-inch sauté pan over medium heat. Once it’s hot, add the seasoned bread crumbs in a single layer. Swish them around with a wooden spoon to coat with the oil.
- Once the crumbs are sizzling and starting to turn a shade darker, crack the eggs into the hot pan. Fry the bread crumbs and eggs until the whites are almost set, then transfer the pan under the broiler. Broil, watching closely and checking frequently, until the egg yolks are as gooey or firm as you’d like.
- Use a spatula to transfer the eggs to serving plates (no worries if they get a little messy along the way). Add the vinegar or lemon juice to the emptied sauté pan, swirl to heat, then pour over the eggs. Serve immediately with flaky salt, if you want.
