Crispy Fried Egg Bread
This crispy, crunchy fried egg bread recipe is a terrific example of the ingenuity in Southern Italian cookin’. So, how did this recipe get created in the first place? Just like all Italian recipes and peasant dishes—the cook looked around the home and used what they had and tried to use ingredients before they went “bad”. In this case, it is the stale bread that was salvaged. (The French also do this with their famous Pain Perdu or French Toast.)
So simple, so fool proof, so delicious. This crispy fried bread recipe goes fantastically well with a big leafy green salad and a glass of Nero D’Avola red wine, using grapes from the rich soils of the Eloro District, Sicily.
- 8 slices of stale bread
- 2 large eggs, at room temperate
- 1 tablespoon Cosacavaddu ibleo or pecorino
- chopped parsley
- Extra virgin olive oil
- Salt and pepper
STEP 1: Cut the bread into thick slices just over 1 cm.
Note: If the bread is too hard, let it soften in a bowl with milk and then proceed with the preparation.
STEP 2: Beat the eggs with the parmesan cheese, chopped parsley, and salt and black pepper.
STEP 3: Soak the bread slices in the egg and leave to flavor and soften (if it’s leftover bread) a few minutes.
STEP 4: Fry the bread slices in hot oil, a couple of minutes per side. Then, lay the slices of fried bread on paper towels and let cool. Buon Appetito!