5 Ingredients or Fewer

Cracker Eggs

April 11, 2016
3 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

Growing up, I spent many a summer at my aunt and uncle's house on Long Island where we spent hours clamming, crabbing, cooking, and eating. My uncle’s usual job was cleaning up and loading the dishwasher—a task only he was allowed to do. But "cracker eggs" were, apparently, the one dish he could make and he took it pretty seriously. A riff on matzo brei, it used the pantry's ever-present saltines—the little red plastic and wire cracker sleeve closure thingy being saved by my aunt for “terribly-useful-stocking-stuffers.”

The eggs are whisked until frothy while a good-sized puddle of butter is melted in a pan. The saltines are then dunked in the eggs and placed in the pan filling as much space as possible. The eggs are poured over the crackers, the pan tilted to cover every nook and cranny. Once set, the pan is flipped to brown the other side, then the cracker eggs are slid onto a plate. My uncle would serve them with jam, which was often a homemade concoction from heaven knows what year, a horrible skin of sorts having been removed prior to being set down in front of me. As a result I usually ate them as is with just salt and pepper, but I have a new addiction to chile crunch, which would be great as well. —savorthis

Test Kitchen Notes

I made this recipe twice, once as written and once with a small tweak. I found there was too much butter the first time, so I reduced to 1 tablespoon the second time. It was still good for dinner with a green salad. —TNH

What You'll Need
  • 2 eggs
  • 12 saltines (give or take depending on pan)
  • 2 tablespoons butter
  1. Whisk eggs until well combined and season with salt and pepper. Melt butter in a medium non-stick skillet over medium low heat. Dip saltines into egg mixture and place in pan. Pour remaining egg around crackers and tilt to even out eggs. Cook for a minute or two until bottom is set, then carefully flip (you can slide onto a plate, place pan over eggs, and invert). Cook until just cooked through. Serve with a condiment of your choice or eat as is.

See what other Food52ers are saying.

  • Carol Phillips Smith
    Carol Phillips Smith
  • Donna Hayes
    Donna Hayes
  • Maurina Rachuba
    Maurina Rachuba
  • amysarah
  • Liz D
    Liz D
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

14 Reviews

Carol P. October 17, 2018
My mother, born 1927 always made us 1 egg, boiled for 5 mins. Cracked open over 5-6 crumbled saltine crackers with a pad of real butter. Mix up together and eat. Yummy! My Momma said her Grandma from Germany always made this for her. I guess it is a German thing!
Brie February 4, 2017
My family has made cracker eggs for years but it's not anything like this. We use crumbled ritz crackers for one. But the eggs are cooked much different. Basically you hard boil the eggs for 3 - 3 1/2 min just to cook the egg whites and leave the yolk nice and runny. Break open the egg (it will be hot) and scoop out the insides into a bowl. then crumble the ritz crackers on top. Add salt and pepper and enjoy!
btglenn August 17, 2016
I make a similar, using crumbled corn tortilla chips, then top the eggs with some salsa.
Donna H. August 16, 2016
I've never heard of such a thing, but really I'm definitely going to give it a go!
Maurina R. August 15, 2016
I've made similar, but crumpling up the crackers and soaking them in the beaten eggs, before scrambling up the whole thing.
amysarah May 11, 2016
Besides matzoh brei, this is also like a gringo version of Migas (not sure if it's actually Mexican or Tex-Mex) - leftover tortillas fried and cooked with scrambled eggs, and sometimes chorizo, etc. Delicious.
savorthis May 11, 2016
I love migas and always get them when I'm in Austin.
Liz D. May 11, 2016
A friend showed me how to make Cracker Eggs years ago; it was something her mom used to make for her. Brown broken saltines in bacon fat, break whole eggs on top & stir to scramble/cook. Add lots of black pepper. Eat. Not the prettiest dish, but it's so good. I use any kind of crackers I have on hand. I have even used leftover Thanksgiving cornbread stuffing...
savorthis May 11, 2016
Can't go wrong with bacon fat!
MB M. April 26, 2016
A search for chile crunch returns this: http://www.chilecrunch.com/. They describe it thusly, "Crunchy, smoky, and infused with just the right amount of heat. Chile Crunch effortlessly transforms any food into a flavor-packed experience. Our unique product is made in small batches from a savory blend of fresh roasted chiles, garlic, onion and spices sautéed in canola oil. more..."
savorthis April 26, 2016
Thank you, that's it. I tried posting last week but it never went through.
mrslarkin April 18, 2016
Sounds delicious! I need to know what is chile crunch?? I feel like I need it in my life.
Renee B. April 18, 2016
Yes, I'd like to know what chile crunch is too! Is it a spice or something you mix up yourself?

Also, cracker eggs will be on our weekend menu. So easy and they look and sound delicious.
Sarah J. April 11, 2016
WOW I can't believe I've just stumbled on this recipe now!! I make it all the time after seeing it in Marion Cunningham's The Breakfast Book. I think of it like matzo brei for non-Passover times.