Our leisurely morning breakfast turned into a flavour explosion today.

Try this next time you have a craving for fried eggs.

Instead of butter or cooking oil to lubribate the pan,

use grated Parmesan (or any other hard cheese like aged cheddar)

as a base.

I’ve tried Parm and Cheddar and LOVE them both.

The oils from the cheese are released when heated,

the egg is fried on top

and that combination of creamy egg yolk and the bite of cheese

is pure breakfast heaven.

2 servings (2 eggs per)
what you will need
4 eggs
2/3 cups grated Parmesan (divided)
sea salt and pepper
a drizzle of blood orange vinegar (optional)
You might also like to try fried eggs with a vinegar reduction (here).
time to cook
in a small heated fry pan,
sprinkle 1/3 cup of Parm.
When it begins to melt, crack 2 eggs on top.
Season with a bit of salt and cracked pepper.
It helps to speed up the cooking if you place a lid on the pan for a couple of minutes.
When eggs are cooked to your liking,
drizzle with a little vinegar if using,
and with the help of a spatula,
slide onto your plate.
…egg perfection!

thanks Food 52 for the inspiration


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