Crispy Parmesan Eggs
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1teaspoon extra-virgin olive oil
- ½cup coarsely grated (not ground) Parmesan
- 4eggs
- Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
290 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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 ½ cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Step 2
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.
Private Notes
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Cooking Notes
Shelley
Try this in the oven! I put a piece of baking parchment on a half sheet pan, spread the cheese out with 4 little 'nests' and put it in a 350 degree oven for 3 minutes, took out the pan and cracked an egg into each of the divots and returned it to the oven for 8 minutes. Perfect eggs, crispy cheese and easy clean up.
Marlene Heller
I've been making a version of this for years; just a lot simpler. I make the eggs, as I would normally, with butter in a non-stick pan. Sprinkle grated Parmesan or Parm/Reggiano on the eggs a minute before flipping to give them a minute to start melting. Then flip, and cook on the other side. Sprinkle cheese on that side too. Only cook for a minute, unless you want your eggs rock hard. Delicious.
Prakash Nadkarni
As someone who prefers fried eggs over easy rather than sunny side up, I'm with Marlene on this one. Whether to trade esthetics for time in a recipe is a personal decision: it's presumptuous to tell others how they can and can't cook. Rustic French cooking, for example, skips the numerous decorative steps of French Banquet cooking, but is none the worse for its simplicity.
Dave
Try this in the oven! I put a piece of baking parchment on a half sheet pan, spread the cheese out with 4 little 'nests' and put it in a 350 degree oven for 3 minutes, took out the pan and cracked an egg into each of the divots and returned it to the oven for 8 minutes. Perfect eggs, crispy cheese and easy clean up.
John Neill
Dear Marlene You’ve not looked at the picture of the recipe-so you’ve gone ahead in supposedly ’easier’ way ( don’t we all love ‘easier’?! ) .. but you’d ruin the beautiful look of the UNflipped eggs!... don’t do it -please. Sincerely.
Martha
I make this dish with added baby spinach. Equally delicious and heartier. I wilt (in microwave for one minute) a generous handful of baby spinach while the cheese is melting and lay the spinach layer right on top of the melted cheese. Then I add the eggs and continue following the recipe.
Chris
Melissa Clark should be named America's Chef. Another winning recipe. I made it to the exact recipe following every step detailed. Oops, I take that back. I did not add additional salt as I figured the cheese was salty enough. It was perfect and delicious. It's a definite keeper. Thank you, NYTimes Cooking.
Ellen
I love this recipe! The first time I made it, I didn’t have Parmesan; I used an aged cheddar and it came out great.
Leonardo Aranguibel
This is great... I´ve done in the past with a slight variation: adding just a pinch of dried oregano and rosemary enhances the flavour amazingly!
Karen
To up the ante, I'd melt an anchovy or two in the butter.
Mary
Would this work with Romano? It sounds so good but I can’t get Parmesan soon and would like to try this idea.
jim teller
I prefer pecorino, too, but only had Asiago- and it finished perfectly. I’ll try with parmesan and pecorino next and report back.
Tyler
this was delicious - i ended up needing to use closer to 1c of cheese to provide enough coverage for 4 eggs, but everything else was spot on! i was afraid the eggs would burn/stick but the oil from the cheese make for a relatively painless cleanup.
Tammi
"A bit of parsley makes everything look like it was planned that way" So true!
Carrie
I’m a salt lover, but I definitely advise NOT salting your eggs. The saltiness of the Parmesan cheese is more than enough.
ShelleyB
Yummy. My yolks broke the first time (had tried the flipping and cheese on both sides suggestion). Perfect the next. Topped with some chopped parsley and served with toast fingers from last night's ciabatta, smudged with a bit more oil to hold some fresh-ground pepper a la Tuscan fett'unta.
Ewurama
This dish is always a winner. I added wilted baby spinach this time (post cheese, pre egg) and sprinkled some red pepper flakes on the eggs immediately after adding them to the pan. So, SO delicious (and imo, worth including the spinach every time with this dish!)
Pasnewski Mom
Easy, delicious and quick. It’s a great way to get your protein on a weekday morning. Add a slice of toast for some carbs. I don’t need to use oil in my pan. The cheese makes the eggs slide out easily.
Jill Mitchell
I put cooked, crumbled bacon bits in first. Then a lot of grated cheese, currently using Mexican blend. Then the eggs. Small skillet. Lid. I usually flip for a minute before sliding onto my plate. Breakfast for one!!
maggie
tastebuds woke up on the right side of the bed this morning with this one
Kathy
Maybe use on top of creamed spinach for brunch.
Kate M.
This was absolutely delicious, and such an easy way to elevate an otherwise standard breakfast. I adapted the recipe for one (so just a few tablespoons of Parmesan versus 1/2 cup, and only one egg), and it came out perfectly. I served with toasted multigrain bread and topped it with a half of an avocado. I’m already thinking about making this again tomorrow!
ben h
Oh my god. These are great!
Anthony
Works well, dry cheese works best not pre packaged stuff. I crisp the cheese on high with a little olive oil, lower place the eggs in the center. Make sure there is no sticking and your goof to go!
Meridith
Halved the recipe to make for just me. Perfect and delicious.
debra b
Easy on the salt - the cheese might be salty enough for most folks!
Stephanie
Used oven method (see notes)-was tasty, but Parmesan did not crisp up and nest flattened. Try on stove next time or use egg ring in oven.
Jamie K
a nice easy way to jazz up sunny side up eggs! i added some aleppo pepper and chopped parsley to the cheese first to give it a little extra kick.
Heather
I used store bought “farm cut” Italian shredded cheese. Mozzarella and parmesan. I melted a pat of butter in nonstick pan, spread the cheese, waited 2 minutes, cracked the eggs, covered (& did not look!!!) for two more minutes and amazing!!! I have also chopped onion and peppers, sautéed them, then followed all previous directions putting the cheese right on top and then the egg. OMG. Tomorrow I will try this with onion, peppers, and bacon and then the cheese. The texture is insane and so delish
Charles Michener
I do a variation of this that adds a bacon-y flavor: Heat a nonstick pan along with a buttered egg ring (or several rings). Pour a very small amount of oil (1/4tsp) into the ring, then sprinkle copiously with smoked paprika. Gently drop in egg and let cook until sides are well set. Carefully remove ring, sprinkle parmesan on top, and cover pan for a few minutes. Eat on buttered English muffin.
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