1teaspoonfresh rosemary or basilif easy to get minced
Red pepper flakesoptional
2generous pours of olive oilolive oil
Salt and pepper to taste
Make the Bread Crumbs & Pasta
Fill a large pot with water and bring to a boil.
In a medium pan over medium heat, heat the olive oil or melt the butter. Once the oil is hot, add the garlic and saute for only 15-30 seconds, so that it doesn’t burn
Add the panko and toss in olive oil and garlic. Let the panko get toasty, stirring every few minutes.
Add the lemon zest and herbs once the breadcrumbs are light brown and then turn off the heat. Transfer the breadcrumbs to a small bowl.
The water should be boiling by now, so add the pasta to the boiling water and cook according to the directions on the package
Once the pasta is done, drain and reserve some of the pasta cooking water.
Return the pasta to the pan and toss with parm and garlic breadcrumbs
Wipe out the breadcrumb pan with a paper towel. Pour a generous amount of olive oil into the pan and heat until oil is just shimmering.
Gently crack two eggs into the pan making sure they don’t touch. These eggs will crack and splatter so stand back
Cook until the edges get lacey and then carefully flip over. Cook on the second side until egg is set to your preference.
Divide pasta into bowls and top each one with a fried egg. Enjoy while hot!
Always make your fried eggs in olive oil. You’ll want delicious crispy wispy edges and the best way to achieve this is with a big glug of Extra Virgin Olive Oil.If you don't have panko breadcrumbs, you can easily substitute your favorite store bought or homemade breadcrumbs.