Parmesan-Panko Fried Eggs
- Makes2-4 servings
- Cook Time20 minutes
- 2
This recipe is an adaptation of a dish by the late Judy Rodgers, longtime chef of Zuni Cafe in San Francisco. We love the melding of textures—firm egg white, runny yolk and crisp breadcrumbs. And it comes together quickly and easily. If you have za’atar, use 2 teaspoons in place of the sesame seeds and thyme. Serve for breakfast, as a salad embellishment, or atop bowls of simple garlic-and-oil pasta.
Tip
Don’t brown the breadcrumbs too deeply; they’ll continue to toast once the eggs are added. Toasting them lightly ensures they are perfectly browned at the same time the eggs are finished.
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