Brunch that Will Change Your Life: Porcini Manchego Eggs with Breadcrumbs

No melodrama here: today’s brunch changed my outlook on the meal. That’s saying a lot, given that brunch is already my favorite eating occasion. The seeded toast (heavily buttered), Prather Ranch maple bacon, and steamed purple kale were understandably delightful, but Alex’s Porcini Manchego Eggs with Breadcrumbs have srsly improved my quality of life.

Based on Bittman’s recipe for Fried Eggs with Breadcrumbs, Alex’s dish is easier to prepare for a crowd. Classy enough for guests but simple enough to be made on a whim, these eggs are going to become your favorite brunch (or lunch, or dinner) staple.

Without further ado, here’s the recipe.

Alex’s Porcini Manchego Eggs with Breadcrumbs (Serves 5-6)


  • One loaf of high-quality, stale bread.
  • Seasonings of your choice — flavored salts, Italian seasonings, and fresh-ground pepper are all solid options.
  • Large pat of butter (2-3 tbsp.) and a generous pour of olive oil
  • One package dried porcini mushrooms, soaked
  • Three cloves garlic, minced
  • 10-12 eggs, beaten with milk and reserved liquid from the mushrooms
  • 2/3 cup finely shredded Manchego cheese


  1. To prepare your breadcrumbs, smash a loaf of stale bread with a rolling pin until you have smallish pieces. To finish off the crumbs, place the bread chunks in a food processor, pulsing until the crumbs are fine.
  2. Transfer breadcrumbs to a large bowl and add your seasonings. We used salt, mixed Italian herbs, and pepper.
  3. In a large skillet, heat your butter and olive oil. Once the butter is mostly melted, add the crumbs to the skillet and coat evenly. Transfer crumbs to the large bowl.
  4. Set the crumbs aside for a minute and prepare your mushrooms: soak the porcinis in hot water until they’ve plumped up. Drain the mushrooms, reserving the liquid, and chop finely. Sautee mushrooms with finely chopped garlic, and set aside.
  5. Now, for the eggs. Break your eggs into a large mixing bowl and beat them with milk and some of the reserved porcini liquid. Bittman recommends two teaspoons of milk per egg, but we substituted mushroom juice for some of the milk. Add salt and pepper as you beat the eggs.
  6. In another large skillet (possibly one in which bacon has been cooked), begin to scramble your eggs. Add the chopped porcinis, garlic, and Manchego.
  7. Serve the eggs topped with breadcrumbs and additional cheese, as desired. If brunch is being served family style, get your paws on the eggs before anyone to ensure that your portion is adequate. Resist the temptation to eat leftover breadcrumbs with a spoon.

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