Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Buffalo Fried Eggs
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 serving
Shake up your breakfast routine with these fun sunny-side eggs inspired by spicy Buffalo wings. The eggs are cooked on a base of crunchy panko breadcrumbs toasted in butter and flavored with tangy Buffalo sauce, then finished with crumbled blue cheese, sliced scallions and another drizzle of Buffalo sauce. It’s a perfect spicy, creamy, salty combo that’s bound to wake up your morning. The chicken may have come first, but these easy eggs give it a run for the Buffalo crown.
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 serving
Ingredients
Directions
- Heat the butter in a medium nonstick skillet over medium heat. Add the panko and stir with a rubber spatula until golden brown, 1 to 2 minutes. Reduce the heat to medium-low and add the Buffalo sauce; stir until evenly combined and the crumbs are dry, about 1 minute.
- Spread out the panko so it covers an area that is about as large as two fried eggs. Crack the eggs onto the breadcrumbs, spacing them apart a bit. Push any loose panko towards the edges of the eggs. Partially cover the skillet (see Cook’s Note) so the tops of the eggs will steam; cook until the whites are set but the yolks are still runny, 4 to 6 minutes. Serve topped with blue cheese, sliced scallions and an extra drizzle of Buffalo sauce.
Cook’s Note
Covering the skillet with the lid partially on cooks the tops of the eggs but could give the yolks a whitish cast. If you want to avoid this appearance, leave two sides of the skillet open for air circulation; a small baking sheet slightly narrower than the width of the skillet is perfect for this.
