Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach

1. 1

   Combine Ingredients

   In a 12-inch non-stick skillet, combine the panko, Parmesan, thyme, paprika, vinegar, 1/2 teaspoon pepper, and 3 tablespoons oil. Stir until well combined.

   • Parmesan1 oz
   • Thyme¾ tsp
2. 2

   Toast Mixture

   Set the skillet over medium-high heat and toast the mixture, stirring often, until light golden brown, 2 to 3 minutes.

   2–3 min
3. 3

   Add Eggs

   Working quickly, use the back of a spoon to create 4 evenly spaced clearings in the mixture. Pour the remaining 2 tablespoons oil into the clearings, dividing it evenly, then crack an egg into each. The eggs should sizzle on contact.

   • Eggs×4
4. 4

   Cook Eggs

   Sprinkle the eggs with salt, then cover them with the spinach. Reduce the heat to medium-low, cover the skillet, and cook, occasionally rotating the pan for even browning, until the whites are set but the yolks are still runny, 5 to 7 minutes.

   5–7 min

   • Eggs×4
5. 5

   Serve

   Remove the pan from the heat. Using a thin, wide spatula, transfer the eggs to individual plates. Drizzle with additional oil and sprinkle with additional cheese.

   • Eggs×4

Toast the panko mixture only until lightly browned before adding the oil and eggs. If it is already moderately toasted, it may be overdone by the end.