- 3 tbsp packed, fresh, soft bread crumbs, made from slightly stale, crustless, chewy, white peasant-style bread (or I just used panko)
- about 2 tablespoons extra-virgin olive oil
- a few fresh thyme or marjoram leaves or coarsely chopped fresh rosemary (optional)
- 2 eggs
- about 1 teaspoon red wine, white balsamic, balsamic or sherry vinegar
Sprinkle the crumbs with a pinch of salt, then drizzle with enough of the oil to oversaturate them.
Place the crumbs in a 6- to 8-inch French steel omelet pan or nonstick skillet and set over medium heat. (If you like your fried eggs over easy, reserve some of the oiled raw crumbs to spinkle on top of the eggs just before you flip them.) Let the crumbs warm through, then swirl the pan as they begin drying out—which will make a quiet staticky sound. Stir once or twice.
The moment you see the crumbs begin to color, quickly add the remaining oil (or a dab of butter) and the herbs if using, then crack the eggs directly onto the crumbs. Cook the eggs as you like.
Slide onto a plate, then add the vinegar to the hot pan. Swirl the pan once, then pour the drops of sizzling vinegar over the eggs.
Note: If you are preparing the eggs for more than a few people, it is a little easier to toast the seasoned bread crumbs in advance in a 425ºF 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 remaining olive oil and proceed as described above.
Source: Zuni Cookbook