« backHerb breaded fried egg

Happy Egg Tuesday! I hope this finds you in the middle of a great day having just finished a wonderful meal.

We just moved back to Los Angeles last week to take care of my ageing mother-in-law (whom I adore). We are getting settled in the new house and of course one of the quickest, easiest ways to get cooking has been with the egg. Hungry from unpacking I grabbed the first thing out of the un-organized pantry (breadcrumbs), a couple eggs and some dried thyme. This was the delicious result:

1 Tablespoon             Olive oil

1 Large                        Egg

1/3 Cup                       Breadcrumbs

1 Teaspoon                Dried thyme

Pinch                          Salt

In a nonstick pan over medium heat add the olive oil.

Once hot crack the egg into the pan and sprinkle with half the thyme and a pinch of salt.

Sprinkle the egg evenly with half the breadcrumbs. Cook for about 45 seconds until the egg starts to set (white goes from clear to opaque).

Flip the egg over and sprinkle with the other half of the thyme and breadcrumbs. Cook about one minute. Flip back over (so you have the pretty side up) and cook for 30 more seconds or to desired doneness. Transfer to a plate and enjoy!

The breadcrumbs become golden and form a beautiful perfumed herb crust on top. The contrast of crispy bread and soft yolk is as good as it gets! You could also use some day old rustic bread (olive bread or sourdough) and grind your own breadcrumbs in the food processor.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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