Parmesan Eggs

Name: Parmesan Eggs
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note); 2 large eggs; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a “frico” or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Ingredients

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1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)

2 large eggs

Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.