Chef notes
I'm a big fan of eating eggs at any time of day, and you'll pretty much always have the ingredients for this recipe in your pantry. I'm still amazed it stretches two eggs to feed two people with the help of the humble cracker. Plus, it nails that crispy-chewy texture everyone craves. Don't underestimate cracker eggs!
Technique tip: If you're scared of the flip, you can also place your skillet under the broiler to cook the top of the eggs. Just make sure beforehand that your nonstick pan can handle the heat.
Swap options: Use any cracker for this recipe — Triscuits, Saltines, pita chips or any other white or wheat cracker. You can also use olive oil instead of butter.
Special kitchen equipment required: A nonstick skillet
Ingredients
- 2 eggs
- Salt, to taste
- Pepper, to taste
- 1 tablespoon butter
- 12 Triscuits (or any cracker or chip you have)
Preparation
1.Whisk eggs until well combined, and season with salt and pepper. (If you’re using a salty cracker, salt sparingly.)
2.Melt butter in a medium, nonstick skillet over medium heat.
3.While butter melts, dip crackers one by one into egg mixture to coat, shaking off as much egg as possible after each dip.
4.Cover the base of the pan with crackers.
5.Let crackers brown in butter for 1 to 2 minutes. Then flip and brown other side for another minute.
6.Once browned, pour remaining egg around crackers, and tilt pan to even out eggs. Cook for another minute or two until bottom is set.
7.Carefully flip. (You can slide eggs on to a plate, place pan on top of plate and invert.)
8.Place back on the heat until just cooked through, 30 to 60 seconds.
9.Serve with condiment or topping of your choosing (hot sauce, Chile Crunch, lightly dressed salad greens) or eat as is.
