Parmesan Eggs
Parmesan Eggs - creamy skillet eggs that redefine breakfast for champions. Loaded with heavy cream, Parmesan cheese and butter, these eggs will change your mornings forever.
Servings: 2 people
Calories: 446kcal
Ingredients
- 1 cup finely grated Parmesan cheese
- 1/2 cup heavy cream
- 1 teaspoon chopped parsley more for garnishing
- 1/4 teaspoon salt plus more to taste
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 large eggs
Instructions
- In a medium bowl, whisk together the Parmesan cheese, cream, parsley, salt, and pepper.
- Using a six-inch skillet, heat one tablespoon of the butter over medium-high heat. Add half of the cream mixture to the skillet and cook until the mixture is bubbling all the way through, about 1 minute.
- Crack two eggs into the skillet and cook until the egg whites are set, but yolks are runny, about two minutes. Cover the skillet with its lid to help cook the egg whites faster, and before the Parmesan cheese is burnt or turn dark brown.
- Season the eggs with a wee bit of salt, ground black pepper and garnish with some chopped parsley. Repeat the step above and cook the remaining. Serve the eggs with a hot sauce, if you like.
Notes
You can cook all four eggs in a regular-sized skillet. If you have a non-stick skillet, use it to prevent the Parmesan cheese from being burnt and stick to the bottom of the skillet.
Recipe Source: Cravings, Chrissy Tiegen
Nutrition
Serving: 2people | Calories: 446kcal | Carbohydrates: 4g | Protein: 31g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 482mg | Sodium: 1204mg