Also known as the “poor man’s Parmesan,” pan-fried bread crumbs are most often found on top of pasta. But it turns out, they’re great on just about anything. Case in point: tender, fluffy scrambled eggs. Think of it like eggs and toast, just different. I always have English muffins around, but feel free to swap in your favorite bread. Sourdough, whole-wheat, multigrain, rye, anything works. And while this is wonderful with just the eggs and crumbs, if you’re feeling ambitious, you could call in some finely chopped chives, hot sauce, or even—wait for it—grated Parmesan. —Emma Laperruque
- Prep time 10 minutes
- Cook time 10 minutes
- Serves 2
unsalted butter, divided
kosher salt, plus more to taste
freshly ground black pepper, plus more to taste
- Tear the English muffins into big pieces, then add these to a food processor. Pulse into fine crumbs.
- Add 2 tablespoons butter to a large nonstick skillet and set over medium heat. When the butter has melted, add the breadcrumbs. Stir so they’re completely coated. Toast for about 5 minutes, stirring occasionally, until they’re golden-brown and starting to crisp. Dump onto a plate to cool.
- Wipe out the skillet, then add the remaining tablespoon butter and set over medium heat. While the butter melts, crack the eggs in a bowl, add the ¼ teaspoon each salt and pepper, and whisk with a fork until completely smooth.
- When the butter has melted and the pan is pretty hot, pour in the eggs. They should sizzle. Drag a wooden spoon or scraper from the outside of the pan toward the center, from all different directions. This should create fluffy, ruffly scrambled eggs. They should cook completely within a minute—and make sure to cut the heat just before they seem totally done (they’ll continue to cook).
- Divide the scrambled eggs between two plates. Sprinkle some breadcrumbs on top and serve the rest alongside for people to add themselves (it's more fun this way).