#parmesan eggs

[savoryloom]

Beef Bacon Parmesan Chive Egg Clouds Recipe

[daily-deliciousness]

Parmesan eggs

[allwayshungry]

Crispy Parmesan Eggs With Radicchio and Pea Salad

2 to 4 servings

40 minutes

The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.

Ingredients

For the Eggs and Salad:

Fine sea salt

1 ½ cups sugar snap peas, trimmed

1 teaspoon extra-virgin olive oil

½ cup plus 2 tablespoons coarsely grated (not ground) Parmesan

4 eggs Black pepper

1 medium head radicchio, cored & torn into bite-size (≈ 6 cups)

¼ cup sliced pitted black olives, such as Kalamata

½ cup halved cherry or grape tomatoes

1 cup sliced cucumber, preferably Persian or mini

8 oil-packed anchovy fillets (optional)

For the Dressing:

2 tablespoons fresh lemon juice, plus more to taste

1 small garlic clove, finely grated or mashed to a paste

½ teaspoon fine sea salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more for serving 

Large pinch of red pepper flakes

⅓ cup extra-virgin olive oil

Preparation

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.