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Fried Eggs with Tomatoes, Watercress, and Breadcrumbs

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

  • Servings: 4
Fried Eggs with Tomatoes, Watercress, and Breadcrumbs

Source: Martha Stewart Living, May 2010


  • 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)


  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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