Food & Cooking Recipes Breakfast & Brunch Recipes Fried Eggs with Tomatoes, Watercress, and Breadcrumbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 Toasted breadcrumbs add crunch to the soft eggs and juicy tomatoes. Ingredients 1 tablespoon plus ½ 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) Directions 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. 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. 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. Divide watercress among 4 plates, then do the same with tomatoes and eggs. Spoon vinegar-shallot mixture on top. Sprinkle with breadcrumbs. Rate it Print