Circle B Kitchen
Recipe adapted from Russ Parsons
These eggs are incredibly delicious all on their own, but they're spectacular atop a bundle of fresh asparagus. Mr. Parsons used 4 eggs with the 1/2 cup of breadcrumbs, but I found that to be not quite enough breadcrumbs, but just enough for 3. See what you think. I also did not do the last step which calls for adding vinegar to the empty pan to get up the last crumbs because the vinegar made the breadcrumbs soggy. So I would say that this step is optional. The only other changes I made to the recipe were to add some grated Parmesan cheese to the breadcrumb mixture and to swap out the thyme for some of my Tuscan Herb Salt. I think that just about any herb would work here, though.
Serves 3
½ cup of fresh breadcrumbs
1 tablespoons good olive oil
1 teaspoon chopped fresh thyme (or any herb of your choice)
3 eggs
2 tablespoons grated parmesan cheese
1 to 2 tablespoons white wine vinegar
Salt and pepper
In a bowl, mix together the breadcrumbs, parmesan, olive oil and chopped thyme.
Place the breadcrumb mixture in a 10-inch skillet and toast until lightly golden.
Form the breadcrumbs into 4 flat mounds that are as near to a single layer as you can manage. Immediately crack an egg over each mound, cover the pan and cook the eggs over medium heat until the yolks are as firm as you like.
Transfer the eggs to a plate. Add the vinegar to the hot pan and scrape up any crumbs that are stuck to the pan and pour that over the top of the eggs.
Variation:
Gently steam or roast about 6 asparagus spears per person. Place on a plate and drizzle with a little olive oil, salt and pepper. Lay a couple of the breadcrumb-fried eggs over each bundle of asparagus