Parmesan Eggs
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 435
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 39
- Cholesterol
- 423
- Sodium
- 1165
- Total: 10 min
- Active: 10 min
Ingredients
1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper
Directions
- 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.
Cook’s Note
You can use store-bought shredded Parmesan or grate your own. If you grate your own, make sure to use the largest hole on a box grater.