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Parmesan-Panko Fried Eggs
This recipe is an adaptation of a dish by the late Judy Rodgers, longtime chef of Zuni Cafe in San Francisco. We love the melding of textures—firm egg white, runny yolk and crisp breadcrumbs. And it comes together quickly and easily. If you have za’atar, use 2 teaspoons in place of the sesame seeds and thyme. Serve for breakfast, as a salad embellishment, or atop bowls of simple garlic-and-oil pasta.
2-4
Servings
Tip
Don’t brown the breadcrumbs too deeply; they’ll continue to toast once the eggs are added. Toasting them lightly ensures they are perfectly browned at the same time the eggs are finished.
20 minutes
Ingredients
-
¾
cup panko breadcrumbs
-
1
ounce Parmesan cheese, finely grated (½ cup)
Directions
-
01In a small bowl, stir together the panko, Parmesan, vinegar, sesame seeds, thyme, Aleppo pepper, ¼ teaspoon salt and ½ teaspoon black pepper. In a 12-inch nonstick skillet over medium, melt 2 tablespoons (4 pieces) of butter. Add the panko mixture and cook, stirring, until light golden brown, about 3 minutes.
Reviews
November 11, 2025
So good we had it for dinner!
We were supposed to go out to dinner tonight but at the last minute our plans changed. Looked for something easy and tasty to make with eggs and came across this recipe. . . . a winner! So yummy! Had za'atar I bought at the spice market in Turkey, Aleppo pepper and all the other ingredients. Definitely will make again!
August 26, 2025
Absolutely delicious eggs
This was a beautifully written recipe that produced a splendid breakfast. Thank you!
June 6, 2025
This recipe is not the same as the video but also looks good
Can you please include the variation of this recipe that was on your show using manchego cheese, sherry wine vinegar and spinach?
August 22, 2026
Too much panko
Too much panko per egg. Great flavor combo (I usually love anything with za'taar) but this ratio didn't work for us.
December 29, 2025
Easy gourmet flavor bomb
With all of the complex flavors and richness of eggs, I expected this to be pretty heavy, but it was perfect. You get all of the flavor of a far more complex and heavy dish, and you walk away actually feeling full but not laden. I have tried it both alone and over garlic noodles, and alone is actully plenty! Also love the contrast in textures. Great with a light, crisp white wine and simple spring greens salad for dinner.
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