Parma Style Scrambled Eggs Parmesan Sauce Recipes

CRISPY PARMESAN EGGS

Steps:

• Brush oil onto bottom of 10-inch nonstick or well-seasoned cast-iron skillet; place over medium heat. Sprinkle 1/2 cup cheese evenly onto bottom of skillet; cook 2 min. or until cheese begins to melt.
• Slip cracked eggs, one at a time, over cheese, leaving spaces between eggs; cover skillet with lid. Cook 3 to 4 min. or until egg whites are almost set; remove lid. Cook eggs additional 2 to 3 min. or until whites are set, edges of whites are crisp and golden brown, and yolks are cooked to desired doneness. Remove from heat.
• Sprinkle eggs with remaining cheese. Serve with toast slices.

PARMA-STYLE SCRAMBLED EGGS & PARMESAN SAUCE

Steps:

• FOR THE EGGS:.
• In a non-stick sauté pan, cook the butter (or olive oil), garlic, and onion over medium heat. Cook until the onion is soft and the garlic is starting to brown, which will take about three to four minutes.
• Transfer the onion and garlic to a large bowl. Add to this bowl the eggs, cream, salt, pepper, and parmesan cheese. Mix well.
• Then add the egg mixture to the pan, stirring well, until the eggs are scrambled soft, which will take about three minutes using medium-high heat.
• FOR THE SAUCE:.
• In a small non-stick saucepan, cook the cream over medium heat until the cream is reduced by a third. This will require about five minutes. Add the grated parmesan cheese and stir well until the cheese is completely melted. The sauce is now ready to be used. Keep warm over low heat.
• Serve the sauce spooned over the scrambled eggs and garnish with a sprinkling of chopped parsley.

PARMESAN EGGS

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.

CRISPY PARMESAN EGGS

Steps:

• Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
• Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.

TOMATO, BASIL & PARMESAN SCRAMBLED EGGS

Steps:

• Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
• Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.