Ever since I discovered this many years ago, I make this almost every week (I wonder what took me so long to share this recipe on my website). This is a quick and easy brunch recipe. I mean, it's egg and cheese, what's not to love? Moreover, my kids love having this. They told me that this is one of those dishes that they will never get tired of.
Over the years of remaking this, I find that baking the cheese and egg in the oven produces more consistent and better results. Originally, everything was cooked in a skillet. You can experiment and see which method works better for you.
Don't say I didn't warn you. If you decided to cook it on a skillet, make sure you are using a non-stick pan. In closing, I really hope you will give this recipe a try.
Ingredients:
(Serve 1, sadly)
Parmigiano Reggiano, 1/4 Cup
Gruyère, 2 TBSP
Cayenne, Pinch
Egg, 1
Sea Salt, Pinch
Black Pepper, Pinch
Dried Parsley, Pinch
Equipment:
Oven
6" Pastry Ring (Optional)
8" Pastry Ring (Optional)
Directions:
Preheat the oven to 200 degree celsius or 390 fahrenheit.
Grate parmigiano and gruyère into a large bowl.
Add a pinch of cayenne and mix until well combined.
Transfer onto a baking tray lined with parchment paper.
You can use a pastry for a perfect circle or you can just eyeball it.
Wack into the oven and bake for 5 to 7 mins or until the cheese starts to turn cwispy brown.
Remove from the oven.
Crack an egg into a cup and slide it onto the cheese.
*For extra precaution, I use an 8" pastry ring just to be sure that the egg does not slide too far off. It is totally optional.*
Wack into the oven and bake for another 3 to 5 mins or until the egg is set.
Remove from the oven and carefully transfer onto a serving plate.
Sprinkle some parsley over the top.
Lastly, season with salt and pepper.
Serve immediately.
Mama Mia...
Yolk p**n...