Deborah Madison’s cookbooks are mainstays of any dedicated home cook’s kitchen library. Her wonderfully accessible, homey and nourishing fare is perfect for weekdays and dinner parties alike. Grab a few simple ingredients and make these crispy-creamy scrambled eggs with bread crumbs.

This is a simple sort of inversion that surprises: spooning toasted bread crumbs over your scrambled eggs instead of putting your eggs on top of toast. It’s the same bread — though it can easily be about half the amount you might eat at breakfast — and, while I didn’t have this in mind when I first starting preparing eggs this way, the buttery, crisp crumbs do fill the desire for something crunchy. One slice of bread will suffice for two servings, but you might also make two slices into crumbs if the pieces are small. Use whatever bread you like — a sturdy whole wheat, a white sandwich bread, a gluten-free bread, ciabatta, and so forth. I especially like Ezekiel sprouted whole-grain bread for these crumbs. I also like a thin sliver of goat’s milk Gouda set over the eggs, but that’s entirely optional.

Three large eggs are more than ample for two of us at breakfast. If your eggs are smaller, use four, or whatever you consider right for breakfast — you know best.

Reprinted with permission from Smith & Daughters