Crispy eggs

Had no intention of posting anything today but found the fingers twitching, a sign of addiction??....

Just Leanne and myself for lunch today, too hot to go out and so so lazy to cook. A while ago, was browsing in Anne's food and stumbled upon Brownie Points. I found this recipe so simple and a marvelous way to use up all the stale bread I kept in the freezer. I made a whole bottle of this tasty crumbs and kept it handy in the fridge. So very handy today...here we share with you our lunch...

Crispy Eggs with Instant Toast

4-5 slices of stale bread (wholemeal or white will do)
50 gm of Parmesan, coarsely grated (do not use pre-grated from supermarkets - too fine)
2 cloves garlic, crushed
a couple of pinches of fresh thyme leaves (basil or any herbs you fancy), dried is fine too
one pinch of salt

Put everything into the food processor and pulse it a few times. I like to leave the crumbs in various sizes.

For one serving of two eggs:
4 Tbs of the crumb mixture
1 Tbs of olive oil

-Add the crumbs and oil to a flat pan on gently heat.
-When the crumbs show first signs of toasting, crack two eggs on top of the crumb mixture.
-Sprinkle with salt and pepper.
-Put a lid on top of the pan and cook the eggs to your favourite level of doneness.
-When the eggs are cooked just right, slip them off onto a plate. Pile the stray crumbs right on top of the eggs.
-Quickly put around 1 tsp of good vinegar into your heated pan. Heat the vinegar just briefly and pour over your eggs and serve immediately.

-Alternatively, do like what Leanne did - just splash a dash of balsamic vinegar over it .

When the crumbs were toasting, the aroma from the cheese and herbs brought LeAnne running into the kitchen. She loved this and asked whether she could have it for dinner too! Good for the lazy cook, she is so easy to feed!
Serve it with a glass of milk and a slice of papaya.....and you have a complete meal.

Jo