For Better Scrambled Eggs, Top Them With This Ingredient

May 23, 2019
Photo by Ty Mecham

Considering that they’re made from stale bread, it makes sense that bread crumbs are also known as the “poor man’s Parmesan”. As writer Catherine Lamb wrote on our site a few years ago, “It seems Parmesan has long been an expensive commodity, so when Italians couldn't (or wouldn't) fork over enough to buy some, they'd sprinkle oily, toasted breadcrumbs over their pasta dishes. Smart, right?”

Very. So smart, in fact, that I’ve taken to sprinkling pan-fried bread crumbs on a lot more than pasta. I rain them on blanched vegetables, like asparagus, and raw salads, and slow-roasted salmon, and, really, anything that could use some added flavor and texture. (If you think about this for a minute, it turns out to be: most things.)

But my favorite canvas for bread crumbs right now is scrambled eggs.

You already know that scrambled eggs and toast get along. Scrambled eggs are soft, toast is crunchy, both are buttery. They complete each other. And the same is true here, even though, from afar, the dish is unrecognizable.

Join The Conversation

Top Comment:
“I have often wanted to mix the Bread and eggs together but it was always so bulky. Your way is Delicious and easy! Thank you!! ”
— Denise

We’re still scrambling the eggs—but instead of toasting the toast, we’re going to pan-fry it. I start with English muffins, because English muffins are my ride-or-die, but you do you. Sourdough, whole-wheat, rye, whatever. Anything works. Just blitz the bread into fine-as-can-be crumbs (a food processor makes this easy), then crisp these up in a heavily buttered nonstick skillet.

If eating scrambled eggs and toast is fun, then this is more fun. While you could pour all the bread crumbs on top in one go, I love adding more and more as I eat, just like I do with Parmesan.

Poached Eggs Like Bread Crumbs, Too

What's your favorite topping or mix-in for scrambled eggs? Share in the comments!

See what other Food52 readers are saying.

  • Denise
  • Adrienne Boswell
    Adrienne Boswell
  • Catherine Cox
    Catherine Cox
  • James Riggin
    James Riggin
  • L Rep
    L Rep
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.


Denise May 31, 2019
What a great idea ! I have often wanted to mix the Bread and eggs together but it was always so bulky.
Your way is Delicious and easy!
Thank you!!
Adrienne B. May 30, 2019
My favorite thing on scrambled eggs is a dollop of Armenian Paprika sauce topped with a tiny dollop of sour cream. Tukas is my favorite brand. I was introduced to this many years ago by a French client who had me over for breakfast with his family. It's something I always have because I use it in so many things, chili, meatloaf, eggs, chicken, you name it.
Catherine C. May 30, 2019
I've done this before when I've had leftover bread crumbs, and I think it's perfect! Now I'll start making them on purpose for my scrambled eggs.
James R. May 24, 2019
I like to put ketchup on scrambled eggs then put on top of toast
Emma L. May 24, 2019
Heck yes!
L R. May 24, 2019
Try sprinkling Trader Joe's Everything Bagel blend to scrambled eggs.
Emma L. May 24, 2019
Mmmm I love everything seasoning on everything.
Sal May 23, 2019
The baitiness of this headline is disgusting
Luciana May 27, 2019
"I'm offended."
Richard May 23, 2019
Simply a bunch of empty calories and needless carbs, in my opinion. Give me Parmesan any day!
Emma L. May 23, 2019
Don't let the bread crumbs hear you!