RECIPE: The Zuni Café Cookbook: Fried Eggs with Bread Crumbs
The Zuni Café Cookbook’s fried eggs with bread crumbs + Hypha Foods truffles and micro greens
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I have a bookcase in my kitchen that is stocked with my most-used cookbooks and this is one of them. Every time I slide out my well-worn copy of Judy Rodgers’ The Zuni Café Cookbook, I know I’m in good hands. Over 20+ years, I’ve cooked my way through much of the book, from her legendary roast chicken to her Swiss chard panade. But this is the one I return to most because it’s so quick and easy: Fried Eggs with Bread Crumbs.
This dish is a perfect example of what makes Judy’s cooking timeless. It’s eggs, EVOO, a splash of vinegar, and a small handful of soft bread crumbs, but the crisp crumbs, oozy yolks, and bright pop of vinegar come together for something simple enough for a weekday breakfast but special enough to serve to overnight guests.
Serves 1 (recipe adapted from The Zuni Cafe Cookbook)
INGREDIENTS
3 packed Tbsp soft breadcrumbs
Salt, to taste
1-2 Tbsp extra-virgin olive oil
Fresh thyme, rosemary, or marjoram leaves, optional
2 large eggs
1 teaspoon red wine, sherry, or balsamic vinegar
METHOD
Heat a nonstick skillet over medium heat.
Add a pinch of salt to the breadcrumbs and drizzle with enough olive oil to moisten, stirring to combine well.
Transfer to the skillet and toast, stirring so they don’t burn. Immediately as they start to color, stir in herbs (if using), and crack the eggs directly onto the crumbs.
Cook until whites are cooked and yolks are still runny (I cover my pan with a lid to allow steam to set the whites).
Slide onto a plate. Swirl vinegar in the warm pan and drizzle over the top.
If you prefer your eggs over-easy, spoon some of the crispy bread crumbs on top before you flip. And feel free to dress it up! Here are a few ideas, using some of my favorite Arizona purveyors: Shave black truffle over the top (as I’ve done in the lead photo - sourced from Hypha Foods), scatter with fresh herbs or micro greens, dust with Parmigiano-Reggiano, or season with RA Seasonings.
I’ve also served it on top of sauteed spinach and roasted aparagus, and with homemade hash browns and Smoke Slab Barbecue peppered applewood-smoked bacon.
