Crispy Parmesan Eggs With Radicchio And Pea Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY PARMESAN EGGS



Crispy Parmesan Eggs image

Make a boring breakfast a little more special with these Crispy Parmesan Eggs. Use crusty Italian bread to soak up the runny yolks. Start your day with a smile and these delightful Crispy Parmesan Eggs.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 tsp. oil
3/4 cup KRAFT Shredded Parmesan Cheese, divided
4 eggs
4 slices Italian bread, toasted

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.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0.96 g, Sugar 0 g, Protein 16 g

CRISPY PARMESAN EGGS



Crispy Parmesan Eggs image

How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.

Provided by Melissa Clark

Categories     breakfast, brunch, one pot, main course, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 teaspoon extra-virgin olive oil
1/2 cup coarsely grated (not ground) Parmesan
4 eggs
Kosher salt and black pepper

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 WITH RADICCHIO AND PEA SALAD



Crispy Parmesan Eggs With Radicchio and Pea Salad image

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.

Provided by Melissa Clark

Categories     brunch, weekday, salads and dressings, vegetables, main course

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 17

Fine sea salt
1 1/2 cups sugar snap peas, trimmed
1 teaspoon extra-virgin olive oil
1/2 cup plus 2 tablespoons coarsely grated (not ground) Parmesan
4 eggs
Black pepper
1 medium head radicchio, cored and torn into bite-size pieces (about 6 cups)
1/4 cup sliced pitted black olives, such as Kalamata
1/2 cup halved cherry or grape tomatoes
1 cup sliced cucumber, preferably Persian or mini
8 oil-packed anchovy fillets (optional)
2 tablespoons fresh lemon juice, plus more to taste
1 small garlic clove, finely grated or mashed to a paste
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more for serving
Large pinch of red-pepper flakes
1/3 cup extra-virgin olive oil

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.

PARMESAN EGGS



Parmesan Eggs image

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

1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper

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 WITH RADICCHIO AND PEA SALAD



Crispy Parmesan Eggs With Radicchio and Pea Salad image

Categories     Vegetable

Number Of Ingredients 16

1 pinch Fine sea salt
1 1/2 cups sugar snap peas, trimmed
1 teaspoon extra-virgin olive oil
4 pieces eggs
1 pinch Black pepper
1 head medium head radicchio, cored and torn into bite-size pieces
1/4 cup sliced pitted black olives, such as Kalamata
1/2 cup halved cherry or grape tomatoes
1 cup sliced cucumber, preferably Persian or mini
8 pieces oil-packed anchovy fillets
2 tablespoons fresh lemon juice, plus more to taste
1 clove garlic clove, finely grated or mashed to a paste
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more for serving
2 pinches red-pepper flakes
1/3 cup extra-virgin olive oil

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.

More about "crispy parmesan eggs with radicchio and pea salad recipes"

CRISPY PARMESAN EGGS - SEASONS AND SUPPERS
crispy-parmesan-eggs-seasons-and-suppers image
Web Sep 23, 2017 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 …
From seasonsandsuppers.ca


GRILLED RADICCHIO SALAD RECIPE | MICHAEL SYMON | FOOD NETWORK
Web Add the ciabatta to the bowl of a food processor and pulse to a coarse crumb. Pour into a mixing bowl and drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper and mix to …
From foodnetwork.com
Author Michael Symon
Steps 8
Difficulty Easy


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web Jun 22, 2019 - 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 …
From pinterest.com


CHICKPEA CAESAR SALAD WITH A CHEATER'S DRESSING - PUREWOW
Web Aug 22, 2022 Assemble the salad: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the cubed bread and toss to coat in the oil. Add the cubed bread …
From purewow.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web Jun 14, 2019 - 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 …
From pinterest.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD
Web Feb 12, 2021 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 …
From banyanbranches.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD FOOD
Web 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 …
From topnaturalrecipes.com


WHAT’S BETTER THAN FRIED CHEESE? FRIED CHEESE WITH EGGS
Web Jun 14, 2019 A Good Appetite What’s Better Than Fried Cheese? Fried Cheese With Eggs Bright runny eggs, edged with crunchy Parmesan bites, top this bright, lemony …
From nytimes.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web Jul 3, 2019 - 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 …
From pinterest.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web Jun 16, 2019 - 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 …
From pinterest.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD - MASTERCOOK
Web Jul 8, 2019 1 1/2 cups sugar snap peas, trimmed; 1 teaspoon extra-virgin olive oil; 1/2 cup plus 2 tablespoons coarsely grated (not ground) Parmesan; 4 eggs; Black pepper; 1 …
From mastercook.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPES …
Web 1 pinch Fine sea salt: 1 1/2 cups sugar snap peas, trimmed: 1 teaspoon extra-virgin olive oil: 4 pieces eggs: 1 pinch Black pepper
From recipert.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE - EAT …
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD
Web 1 medium head radicchio, cored and torn into bite-size pieces (about 6 cups) ¼ cup sliced pitted black olives, such as Kalamata ½ cup halved cherry or grape tomatoes
From copymethat.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD
Web Jun 21, 2019 Cook the eggs: Brush a thin layer of olive oil over the bottom of a 25cm non-stick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1⁄2 cup …
From pressreader.com


RADICCHIO RECIPES - NYT COOKING
Web Browse and save the best radicchio recipes on New York Times Cooking. ... Crispy Parmesan Eggs With Radicchio and Pea Salad Melissa Clark. 40 minutes. ...
From cooking.nytimes.com


CRISPY PARMESAN EGGS WITH RADICCHIO AND PEA SALAD RECIPE
Web May 14, 2020 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 …
From womanlynews.com


Related Search