Crispy And Smothered: Scrambled Eggs With Bread Crumbs

Step 1

Cut the crusts off the bread if they’re very thick and tough, then make the remaining bread into crumbs in a food processor. Melt a teaspoon or more of butter in a skillet, add the bread crumbs, and cook them over medium heat, stirring frequently, until they’re toasty and crisp, about 5 minutes — longer if the bread is very fresh and dense. Crack the eggs into a bowl and whisk them with a few pinches of salt and some pepper. If you wish, add a few spoonfuls of cream or water. Melt about a tablespoon of butter in an 8-inch skillet over medium-low heat. When it bubbles, pour in the eggs. Using a wooden spoon or rubber scraper, move the eggs around the pan until they’re as moist or dry as you like them. Divide between two warm plates, add a slice of cheese if you wish, and then spoon the bread crumbs over all.

Step 2

Cut the crusts off the bread if they’re very thick and tough, then make the remaining bread into crumbs in a food processor. Melt a teaspoon or more of butter in a skillet, add the bread crumbs, and cook them over medium heat, stirring frequently, until they’re toasty and crisp, about 5 minutes — longer if the bread is very fresh and dense. Crack the eggs into a bowl and whisk them with a few pinches of salt and some pepper. If you wish, add a few spoonfuls of cream or water. Melt about a tablespoon of butter in an 8-inch skillet over medium-low heat. When it bubbles, pour in the eggs. Using a wooden spoon or rubber scraper, move the eggs around the pan until they’re as moist or dry as you like them. Divide between two warm plates, add a slice of cheese if you wish, and then spoon the bread crumbs over all.