Imported from Instagram
Crispy Eggs Parm
Crispy fried eggs with runny yolks served over tomato-basil sauce and bubbling golden mozzarella and Parmesan. Fresh basil, chives, and crushed red pepper add a bright, spicy finish.
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Ingredients
- 4 Eggs (Strained; keep the eggs intact for coating.)
- 1 cup Panko breadcrumbs (Use equal parts with the plain breadcrumbs.)
- 1 cup Plain breadcrumbs (Use equal parts with the panko breadcrumbs.)
- Salt (A pinch.)
- 1 cup Tomato basil sauce
- Low-moisture mozzarella slices (Amount not specified; for topping the sauce.)
- Parmesan cheese (To taste; grated over the mozzarella and sauce.)
- Chives (For topping.)
- Parmesan cheese (To taste; for the final topping.)
- Fresh basil (For topping.)
- Crushed red pepper (For topping.)
- Olive oil (For frying; amount not specified.)
Steps
- 1
Mix equal parts panko and plain breadcrumbs with a pinch of salt.
- 2
Strain the eggs.
- 3
Place a piece of parchment paper on a plate or bowl. Add the breadcrumb mixture and form a well in the center.
- 4
Add an egg to the well and completely coat it in the breadcrumb mixture. Repeat with the remaining eggs. Chill the coated eggs in the refrigerator for 15–20 minutes.
- 5
Preheat olive oil in a saucepan to 375°F.
- 6
Remove the eggs from the refrigerator and carefully remove excess breadcrumbs from their sides.
- 7
Carefully lower an egg into the hot oil and baste it with the oil. After about 20 seconds, remove the parchment paper and continue basting until the egg is lightly golden and puffy, about 1 minute total.
- 8
Remove the fried egg from the oil and strain it on a paper towel. Repeat with the remaining eggs.
- 9
Add the tomato basil sauce to a small oven-safe pan and simmer it lightly.
- 10
Top the sauce with the low-moisture mozzarella slices.
- 11
Add grated Parmesan over the mozzarella.
- 12
Broil on high at 550°F until the cheese is bubbly and golden, about 3–4 minutes.
- 13
Divide the cheesy sauce among the fried eggs.
- 14
Top with more Parmesan, crushed red pepper, chives, and fresh basil.
Notes
The source does not specify the amount of mozzarella, Parmesan, chives, basil, crushed red pepper, or frying oil. It also does not specify the number of eggs fried at one time. Use caution when lowering the parchment-coated eggs into hot oil.
Nutrition per serving
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