Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach
The late chef Judy Rogers, from landmark Zuni Café, in San Francisco, created this unusual dish. It’s quick and wonderfully satisfying.
Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach
The late chef Judy Rogers, from landmark Zuni Café, in San Francisco, created this unusual dish. It’s quick and wonderfully satisfying.
Cooking Instructions
- 1
In a large nonstick skillet, combine the panko, Parmesan or Manchego, thyme, paprika, vinegar, ½ teaspoon pepper and 3 tablespoons oil. Stir until well combined.
- 2
Set the skillet over medium-high and toast the mixture, stirring often, until light golden brown, 2 to 3 minutes.
- 3
Crack eggs on top.
- 4
Sprinkle the eggs with salt, then cover them with the spinach. Reduce to medium-low, cover the skillet and cook, occasionally rotating the pan to help ensure even browning, until the whites are set but the yolks are still runny, 5 to 7 minutes. Remove the pan from the heat. Using a thin, wide spatula, transfer the eggs to individual plates. Drizzle with additional oil and sprinkle with additional cheese.
- 5
Tip: Don't overtoast the panko mixture. It should be only lightly browned before the additional oil and eggs are added. If the mixture is already moderately toasted when the eggs are added, the breadcrumbs may wind up overdone in the finished dish.
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