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Dinner

Parmesan Fried Eggs with Bitter Greens

Shredded and crisped Parmesan forms a golden base for runny fried eggs, transforming them into a flavorful centerpiece. Served with a fresh mix of greens dressed in lemon and olive oil, this dish is quick, feels fancy, and hits the spot.

Ingredients :

    ½ cup finely grated Parmesan
    2 large eggs
    Kosher salt and freshly ground pepper
    2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna
    ½ lemon
    1 teaspoon extra-virgin olive oil

Direction :

    Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg.
    Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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