These eggs are exactly what they sound like: fried eggs combined with teeny croutons. I like them on top of vegetables or rice bowls. You can add a sprinkling of herbs like dill to the pan, but not too much while you’re cooking the eggs—you don’t want to introduce excess water. As written, this recipe makes fried eggs with little salty, crunchy breadcrumb bits embedded in them. If you want to go breadcrumb-crazy, or if you have more than one slice to use up, tear up 2 or 3 slices of bread. In Step 4, you’ll need to scooch the breadcrumbs aside in spots to make little nests that you can crack the eggs into.