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Fried Eggs with Tomatoes, Watercress, and Breadcrumbs

Fried Eggs with Tomatoes, Watercress, and Breadcrumbs

Toasted breadcrumbs add crunch to the soft eggs and juicy tomatoes.

Martha Stewart Living, May 2010 http://www.marthastewart.com/130797/fried-eggs-tomatoes-watercress-and-breadcrumbs
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  • Yield Serves 4

Ingredients

    • 1 tablespoon plus 1/2 teaspoon extra-virgin olive oil
    • 2 tablespoons fresh plain fine breadcrumbs, toasted
    • 16 cherry tomatoes, halved
    • 2 tablespoons sherry vinegar
    • 1 small shallot, finely chopped
    • 4 large eggs
    • Coarse salt
    • 1 bunch watercress (about 5 ounces)

Directions

  1. Heat 1 teaspoon oil in a small skillet over medium-high heat. Cook breadcrumbs, stirring often, until browned, 2 to 3 minutes; transfer to a plate.
  2. Return skillet to medium-high heat, and brush with 1 teaspoon oil. Cook tomatoes, stirring occasionally, until soft, 2 to 3 minutes; transfer to a plate. Add vinegar and shallot, and remove skillet from heat.
  3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over high heat until shimmering; crack eggs into skillet, and fry until edges are crisp and whites are set but yolks are still runny, about 3 minutes. (Cover for last 1 to 2 minutes to cook whites if needed.) Season eggs with 1/2 teaspoon salt.
  4. Divide watercress among 4 plates, then do the same with tomatoes and eggs. Spoon vinegar-shallot mixture on top. Sprinkle with breadcrumbs.

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