Crispy Parmesan Egg

  1. PREP for TWO PEOPLE
    1. Shred hashed browns – I prefer Yukon gold potatoes
    2. Shred 1/2 C mozzarella cheese
    3. Grate 2 TBL Parmesan cheese (even the green bottle is OK)
    4. Mix cheeses in a small mixing bowl
    5. Break one egg each in small bowls for quick deployment
    6. Put 2 TBL water into a small bowl also for quick deployment
  2. COOKING THE HASHED BROWNS
    1. Cook hashed browns in a lightly oiled skillet
    2. Flip till browned
    3. Put onto plate – the next step goes quickly
  3. COOKING THE EGGS
    1. Re-oil skillet
    2. Put half cheese mixture in two piles onto skillet
    3. Put one egg onto each pile
    4. Add the water and cover skillet
    5. Start timing two minutes
    6. At the two-minute mark, remove the cover
    7. Evaluate eggs.  Whites should be cooked – just barely though
      • NOTE:  They will appear to be less cooked than they really are.  Don’t cook for more than another 30 seconds, or the yolk will be hard.
    8. Use teflon spatula to remove eggs to the top of your hashed browns
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