I like these crunchy eggs for dinner with a salad of bitter greens. This is a very easy dish and fun to eat when you are alone, so I provide proportions for one person. For more people, make it in a larger pan, in batches of four to six eggs.
|3||Tbsp. packed, fresh, soft breadcrumbs made from slightly stale, crustless, chewy, white peasant-style bread|
|2||Tbsp. extra-virgin olive oil|
|~||Fresh thyme or marjoram leaves, or coarsely chopped rosemary (optional)|
|1||tsp. red-wine, balsamic, or sherry vinegar|
If you are preparing the eggs for more than a few people, it is a little easier to toast the seasoned, oiled crumbs in advance in a 425-degree oven instead of in the skillet. In that case, toast them to the color of weak tea. Then scatter them in the skillet, add the remainng olive oil, and proceed as described above.
Culinate editor’s note: Chopped chives and parsley are a good substitute for the thyme, marjoram, and rosemary. This dish also makes an excellent breakfast served over toast.
This content is from the book The Zuni Cafe Cookbook by Judy Rodgers.
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