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  • fromjudyskitchen

"Egg in Parmesan Crisp"

One of my recent discoveries from the world of cheese is how easy it is to make parmesan crisps at home. I especially love adding them to my salads to give it a crunchy texture (rather than just your usual shredded cheese topping or plain ol' croutons).

Knowing how much I also love cheese with my eggs, I wanted to EGGsperiment and make a nest out of the Parmesan crisp for a delicate fried egg. Since I wanted to be mindful not to burn my cheese in a frying pan, I decided to do a mixture of pan frying (only for the egg) and baking to finish off on the final product. Thankfully, it worked out and now I have a new favorite 'go-to' to spruce up my salads, pasta, avocado toast... or eat as a just-because snack!

Hope you love it as much as I do!!!

"Egg in Parmesan Crisp"

Prep Time: 5 min

Cook Time: 15 min

Servings: 1


  • 1/4 cup shredded Parmesan cheese

  • 1 egg

  • Sea salt

  • 1 tbsp olive oil

  • Sea salt (to taste)

  • 1 tsp minced chives or parsley (optional for garnish)


  • Preheat oven to 400 degrees F.

  • Place parchment paper on a baking tray. Spread out most of the shredded cheese on parchment paper. Leave behind about 1 spoonful of cheese for later. Use your fingers to slightly flatten the cheese on the parchment paper.

  • In a small pan, heat up olive oil on medium high heat. Once hot, crack your egg into the pan. When egg whites transform from clear to white, turn off stove and carefully transfer egg over the cheese sitting on the parchment paper.

  • Note: You want to intentionally have a fried egg that is not yet fully cooked. Yolk should still be very runny.

  • Using the remaining cheese, sprinkle around the edges of the fried egg so that it blends in with the cheese.

  • Bake for 5-6 minutes, or until cheese edges are crispy. Remove from oven and garnish with salt and chives or parsley. Serve it over desired dish or eat as a standalone snack!


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