5 Ingredients or Fewer

Scrambled Eggs With Buttery Bread Crumbs

May 22, 2019
2 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

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

What You'll Need
  • 2 English muffins
  • 3 tablespoons unsalted butter, divided
  • 4 extra-large eggs
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  1. Tear the English muffins into big pieces, then add these to a food processor. Pulse into fine crumbs.
  2. 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.
  3. 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.
  4. 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).
  5. 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).

See what other Food52ers are saying.

  • Emma Laperruque
    Emma Laperruque
  • Leslie
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.

2 Reviews

Leslie June 29, 2019
This is such a simple yet delicious way to switch up scrambled eggs. What was already the world’s perfect food goes next level with the addition of pan-fried breadcrumbs. I recently whipped some of these up for a group of houseguests and the amount of compliments was almost embarrassing considering how little effort was required. The next morning everyone requested “more of those breadcrumby scrambled eggs”.
Emma L. July 1, 2019
Yahoo, bring on the compliments!