Crunchy Eggs with Piquillo Peppers

Name: Crunchy Eggs with Piquillo Peppers
Yield: 4 Servings
Ingredients: 1 tablespoon distilled white vinegar; 4 extra-large eggs; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 2 ounces thinly sliced Serrano ham or prosciutto, cut into 2x1/4' strips; 1/2 cup canned piquillo peppers or roasted red peppers from jar, cut lengthwise into 1/2'-wide strips; 1/2 cup dry Sherry; 2 teaspoons chopped fresh marjoram; 1 teaspoon kosher salt plus more for seasoning; Freshly ground black pepper; 1 cup panko (Japanese breadcrumbs); 1/2 teaspoon chopped fresh thyme; 2 large egg whites; 3/4 cup olive oil

By Nancy Oakes of Boulevard in San Francisco CA

October 17, 2011

Recipe notes