Many of us are familiar with Judy Rodgers and her Zuni Cafe Cookbook. Though I have to be honest when I say that I primarily use it for armchair reading and cooking daydreaming, one recipe from the book that gets a regular work-out in my house is her Fried Eggs in Breadcrumbs. They are great as a snack or on top of most anything as a meal, in particular on a bouncy spring salad. <br /> <br />I put this salad together one day after coming home from the farmers market with a fresh, soft sheep's cheese; obviously you could easily substitute goat cheese or really any cheese that you love. Sometimes I'll include some herbs in the bread crumbs, and you can use any vinegar you like - I prefer it with sherry vinegar. <br /> <br />Judy Rodgers indicates fresh bread crumbs here, which I'll whiz up in the mini food processor if I have some bread sitting on the counter. More often then not, though, I'll use some from my freezer - whenever I have a knob of bread left, I throw it in my food processor and then freeze it in a ziptop freezer bag so I that I ALWAYS have breadcrumbs ready for this recipe. I've used crumbs from regular sandwich bread, artisan loaves, and whole grain and seeded breads all with delicious results. Just be sure that the bread isn't stale, otherwise the breadcrumbs won't properly crisp up.

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