In a medium-sized (9-inch) skillet, toast the dry breadcrumbs and walnuts over low heat, stirring pretty much constantly and keeping watch. They will brown quickly. After they appear to be toasted (just a few minutes in) add the olive oil, stirring it into the crumbs.
Push the oiled crumbs into two flat beds (not too thick –leave some crumbs on the side) and drop an egg onto each. Spoon any extra crumbs over the tops of the eggs, and sprinkle very lightly with salt.
Cover the pan, and cook very slowly – lowest possible heat, so the crumbs won’t get too dark. Carefully but firmly loosen and lift them out with the spatula onto a waiting plate and sprinkle with chopped parsley, if desired. Serve right away.
This simple and easy snack box features a variety of protein options including a hard-boiled egg, spiced walnuts, and hummus, while crisp carrots, cucumbers and seeded crackers are perfect for dipping.
Walnuts, quinoa and cheese are baked together with Italian seasonings to make these chewy crunchy bites. Pizza sauce for dipping adds to the Italian flavor.
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