There are so many ways to make eggs, but we were pretty sure we’d seen them all— until we discovered this idea from Byron Talbott! Have you ever heard of “crispy eggs” before? This twist on poached eggs is a breakfast literally bursting with taste. Check it out.
– 3 to 4 cups bread crumbs
– 3 to 4 whole eggs
– 1 quart canola oil, for frying
– Parsley, thyme, and/or rosemary (optional)
These look so good! Have you ever heard of crispy eggs before? Do you think you’ll give this one a try? If you do, grab your printable copy over on Byron Talbott’s site, where he also has a detailed step-by-step break down, and tell us if you make it!