Monday, July 16, 2007

Crispy Eggs


Certainly not one of my prettiest pictures, but it is a real staple at our house. I first learned this dish from Brownie Points, who thought it up for the great event "End of Month Eggs on Toast Extravaganza". And ever since, I make a point of having breadcrumbs in my fridge, seasoned with leftover parmesan, basil and garlic. With that at hand, I can whip up these eggs in about two minutes, which is perfect for when the blood sugar level is at an all-time low.

So. You need:
-leftover bread
-parmesan cheese
-olive oil

Blitz the bread with basil, parmesan and garlic in the processor. It should be mostly bread - the other items are seasonings. You can keep this in a tight jar in the fridge, it will keep very well.

When ready to cook, place a tablespoonful or two of crumbs in a bowl. Add a teaspoon of olive oil and mix. Place these oily crumbs in a frying pan and warm to medium heat - when the crumbs start to sizzle, add an egg directly on top of the crumbs. Or two, if you're having this for dinner. Fry as you normally would fry your eggs, and serve right away.

Recipe in Swedish:
Knapriga Ägg


Anonymous said...

Luv the idea of blogging food. Helps people like me 2 cook and get right what I'm doing!!!!!!

dd_luvdlotsXOXO ( :-)

Anonymous said...

These eggs look like a real treat. I like the crispy texture and it would be 2 eggs for me, definitely.

Jessica said...

Another great thing to do is to take to slices of bread, take out two holes in these slices with, say, a cookie cutter. Fry the slices in garlicky butter (now, this is comfort food), then add one egg (per slice of bread), whole or slightly scrambled (own choice), fry until as done as you want it. Eat.

Christine said...

Is that called toad-in-the-hole, Jessika?

Anne said...

Jessika, what a lovely idea! :)

Jessica said...

I had to google what toad in the hole is and no, these fried toasts with eggs are not, what they are called though are anything from gas station eggs to birds in a nest. I had no idea what the toasts were called before now since someone made the bread for me at a time of blood sugar crisis (only cheese was included as well). Anyway, A toad in the hole is with sausages that you pour beaten eggs over and then cook, hence hiding the toad. These eggs I found a hole heep of names for, from the name birds in a nest to eggy bread which is a given. The name birds in a nest led me to this recipe which is sort of similar to how I do them. There are dozen of varieties of names for them though, quite intriguing i must say. Might very well spur further inquiry :).

Terrie said...

We just had this recipe for dinner. Bravo, very good! Thank you for nice dinner treat.

Christine said...

Thank you Jessika for your research. And thank you to Anne for the new recipe. I just might try this tomorrow morning. . .or right now!

Anonymous said...

These looks wonderful...will try for sure!

Also Anne, I just wanted to tell you how sorry I am about your Edith. I have a sick kitty (cancer) and it was hard to read your post knowing I will not have her much longer. But you are correct, they are little angels.

(( Hugs from accross the ocean ))

Glenn and Nga said...

I like the bread and eggs idea, I sometimes used cooked rice with beaten egg in much the same way.
Thanks, Nga of

Anne said...

Jessika, great info!

Shelly, thank you very much. :)

Nga - oh, with rice, nice idea!

Anonymous said...

This recipe looks great! It is an interesting idea to merge this recipe with (as I know it) Egg In The Hole...

The Urbanite said...

Just found your blog and this recipe sounds amazing! I am definitely trying it this week.

Jocelyn:McAuliflower said...

Hi Anne!

It's been so long since I've made the instant toast eggs- good reminder.

Just in time for Harry Potter over here :)


Kyle Griffin said...

Those eggs look great! Makes me think of frog in a hole, but dressed up! I just started blogging about food and drink, and I am having the time of my life! I enjoy reading your blog, you have a great point of view, very different from my American views on food, it's refreshing!