The dish is exactly what it sounds like: eggs fried in breadcrumbs— cheesy, perfectly seasoned and toasted panko breadcrumbs. The yolk is gloriously runny with nicely set whites, with a buttery, salty crunch from the panko and parmesan crumbs. It is the exact textural contrast you want in a fried egg, with all of the elements of eggs and toast streamlined into a single forkful.
Why we use panko breadcrumbs instead of “regular”
Panko breadcrumbs are unique. They’re made with all white bread and no crust, and processed into much larger flakes than typical breadcrumbs, which helps them crisp up better while increasing the surface area, so you get more texture.
To the panko we add a generous amount of grated parmesan cheese, almost as much as there is panko. The breadcrumb and cheese mixture is flavored with aleppo pepper (which is sweeter and less spicy than red pepper flakes), some vinegar for a hint of acidity, thyme and sesame seeds. The sesame seeds add extra crunch and a nice nuttiness. You toast all of that together with salted butter in a nonstick skillet until it’s golden and fragrant, then use a spoon to create little nests for your eggs.
The eggs are generously seasoned after being cracked into their breadcrumb beds, then covered with a lid to trap the steam inside and set the whites. The whites run underneath the breadcrumbs, giving them more contact with the the pan so they can fully cook and set while the yolk remains runny.
How to serve panko-fried eggs
These eggs are almost like a deconstructed version of egg in the hole— sometimes called frog in a hole, depending on where you’re from. They can be served as-is or as an accompaniment to whatever speaks to you— a bowl of pasta is my pairing of choice.
A bright and fresh pesto like our Pesto alla Genovese is what I plan to serve for brunch all spring long. It’s vegetal, fresh and light, but made richer and more satisfying by the fried egg. The runny yolks meld with the noodles, while the panko and parmesan crumbs give your pasta a little texture contrast. A simple and bright tomato sauce would be an excellent pairing for these eggs as well. The Toss-Your-Garlic Tomato Sauce is easy to throw together with pantry ingredients and the garlic flavor isn’t too harsh — which means you won’t be starting your day with garlic breath.
If you’re not into pasta for brunch, these would be fantastic served atop some veggies. I recommend roasted or charred asparagus alongside some pan-fried ham. Served on a bed of salad would be fantastic as well, like our Shredded Kale Salad. Courtney also adapted a version of this recipe that contains wilted spinach. I challenge you to find unique pairings of your own for these. The possibilities truly are limitless.
If you feel up for more of a challenge, our recipe developers suggest trying new flavor profiles. Maybe instead of Parmesan, you use pecorino for a sharper bite, or instead of thyme you substitute rosemary.
If you don’t want to serve these atop anything, they’re perfect on their own. The entire dish comes together in 20 minutes — easy enough for weekday, but complex enough for an elaborate springtime brunch.
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