Best Crispy Parmesan Eggs Recipes

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.

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.

EGGS IN PURGATORY WITH CRISPY HERBED PARMESAN BREADCRUMBS

Steps:

• For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated.
• Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan.
• Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
• For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper.
• Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce.

CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD

Steps:

• Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.
• Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.
• Cook the eggs: Brush a thin layer of olive oil over 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.
• Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you'd like.

SCRAMBLED EGGS WITH LEEKS, FAVA BEANS, CRISPY BREADCRUMBS, AND PARMESAN

Steps:

• Preheat oven to 400°F. Place bread in medium bowl. Drizzle oil over, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with sea salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm 3 minutes in 350°F oven before using.
• Cook fava beans in medium saucepan of boiling salted water until tender, about 14 minutes. Drain. Whisk eggs, crème fraîche, and 1/2 teaspoon sea salt in large bowl to blend.
• Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Sprinkle lightly with sea salt. Mix in fava beans. Increase heat to medium-high. Add egg mixture. Stir with heatproof spatula until eggs are almost set but still creamy, 3 to 4 minutes. Season with pepper.
• Transfer egg mixture to platter. Sprinkle with crispy breadcrumbs. Grate Parmesan cheese over and serve.

CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD

Steps:

• Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.
• Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.
• Cook the eggs: Brush a thin layer of olive oil over 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.
• Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you'd like.