PARMESAN EGGS
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!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- 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.
PARMESAN EGG WITH SPINACH
Steps:
- You will be needing a lid for your skillet. If your skillet doesn't have a lid, you can use a lid from another pot that might fit or if all else fails, just grab a baking sheet and place it over the top of the skillet.
- Heat olive oil in a small non-stick skillet over medium heat. Add garlic and cook briefly, just until fragrant. Add spinach leaves and toss, cooking until just wilted. Remove to a plate. Wipe out skillet.
- Reduce heat to medium-low. Add parmesan to skillet in an even layer, forming an oval in the middle. Let cook 30 seconds, then crack an egg over one edge of the parmesan, so the egg is half on and half off the parmesan. Cover skillet and cook until egg is just set. Remove lid and allow to cook another 30 seconds or so more. Use a spatula to transfer parmesan/egg to plate with spinach. Serve with a lemon wedge to drizzle over-top and a generous sprinkling of salt and pepper.
Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Protein 15 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 180 mg, Sodium 486 mg, ServingSize 1 serving
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
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