Crunchy Skillet Eggs With Herbs

This recipe proves that with just a little extra effort, something as simple as a fried egg can be a true event. In the case of these herb-showered eggs, it’s panko that coats the bottom to create a crisp crust. Basically, you’ll never want to eat fried eggs without breadcrumbs ever again! The opportunities are endless for serving these elegant eggs. Try alongside sautéed fresh chorizo or with wilted greens and a yogurt schmear. And of course, you can double down on the bread factor by sliding these into a bacon, egg, and cheese sandwich—it wouldn’t be gilding the lily at all.

Hands On Time:
10 mins
Total Time:
10 mins
2 serves


  • ½ cup panko

  • 2 tablespoons olive oil

  • 4 large eggs

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 tablespoon chopped mixed fresh herbs (such as dill, chives, and flat-leaf parsley)

  • ¼ teaspoon white balsamic vinegar


  1. Combine panko and oil in a nonstick skillet; cook over medium, undisturbed, until panko begins to turn golden, about 3 minutes. Scoop 2 tablespoons toasted panko from skillet and set aside for serving. Spread remaining panko in skillet in an even layer

  2. Crack eggs over panko in skillet; season with salt and pepper. Cook over medium until whites are almost set, about 2 minutes. Cover; cook until whites are completely set, about 2 minutes (or until desired degree of doneness).

  3. Top eggs with reserved panko and fresh herbs. Drizzle with vinegar.

    Jen Causey
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