Eggs Fried in Breadcrumbs

This is adapted from our friend Mollie Katzen’s recipe, from her book The Heart of the Plate. It’s a bit like fried eggs and toast, only the toast becomes part of the fried eggs. Kind of. (You’ll see.) 

Hands-on time:
20 minutes
Total time:
20 minutes

Kitchen Gear

Measuring cup
Measuring spoons
Medium-sized skillet with lid
Small bowl
Wooden spoon
Metal spatula 


1⁄4 cup bread crumbs (store-bought, or you can toast 1 slice of whole-wheat bread and whir it in a blender)
2 teaspoons olive oil
2 large eggs
  pinch salt
  pinch black pepper


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the bread crumbs in the skillet and turn the heat to low. Toast, stirring constantly, until they are golden brown.
  2. Add the olive oil and stir well.
  3. Push the bread crumbs into 2 flat rounds. It’s okay to have some crumbs on the side.
  4. Crack 1 egg into the bowl and pour it on top of a pile of bread crumbs. Repeat with the second egg. Spoon any extra crumbs over the tops of the eggs, and sprinkle very lightly with salt and pepper.
  5. Cover the skillet, and cook over low heat, until the eggs have set (this means that they are cooked on one side and aren’t gooey).
  6. Use the spatula to loosen the eggs and carefully flip them onto the uncooked side. If some bread crumbs come loose, that’s okay, just put them back on top.
  7. Cook until just set. The second side will cook much more quickly than the first.
  8. Carefully loosen the eggs and lift them out onto a plate. Serve right away.