Crispy Eggs Broiled in Morsel Crumbs

Serves 2. This recipe has been adapted The Zuni Café Cookbook by Judy Rogers. Zuni is one of my local favorites in San Francisco. I had wanted to include some brunch recipes and this is perfect. I look forward to going back to The Zuni Café and their inventive dishes.


  • 1 cup Margot’s Morsels (Rockin’ Rosemary, Primo Parmesan or Killer Garlic)
  • 1 teaspoon fennel seeds (optional)
  • 1/4 to 1/2 teaspoons chile flakes (optional, depending on taste)
  • 1/2 teaspoon black peppercorns, ground fresh
  • 1/2 teaspoon sea salt
  • 1/2 ounce Parmigiano Reggiano, finely grated or ground (about 2 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 4 large eggs
  • 2 teaspoons squeezed lemon juice, as a finish

Heat your cast iron pan under the broiler for 10 minutes. Mix your morsels well with the spices and place little "beds" into this hot pan seasoned with just a swipe of extra-virgin olive oil. Then crack the eggs on top and slide the pan under the broiler. Watch them, when the whites are cooked to your desired firmness, they’re done.

In just a few minutes a golden, crunchy crust on the bottom of the egg whites, with gooey yolks on top is revealed. Give them a splash of lemon juice and add shaved or shredded Parmigiano Reggiano just before serving. Such a humble technique packed with flavor from pantry-staple spices like chile flakes or fennel seeds give the crumbs a flavor a little like spicy Italian sausage.

Serve these eggs with a simple salad with coffee for breakfast or as a simple lunch or brunch with a sparkling wine.

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