How do you guys like your eggs? When I was little I was a straight-up scrambled egg girl. And no soft slow scramble either – nope, I LOVED those rubbery scrambled eggs that they used to serve up in those styrofoam containers at McDonalds. That was a long time ago. Now, I’m all about sunny eggs, runny yolks please. It’s funny how food tastes change. I’m pretty much a lover of all kinds of eggs now, but I still get really egg-cited (heehee sorry, not sorry!) when I see a new way to make eggs.
It’s no secret that I love frico cheese – that magical thing that happens when cheese sneaks out of your grilled cheese, melts in the pan, and then caramelizes up into a crispy-crunchy lacy cracker. If you like the toasty sides of lasagna, or the extra-browned cheesy parts of pizza, then frico cheese is for you. I’m not sure why, but in the restaurant world, fricos are usually relegated as garnish. Maybe you’ve seen them: lacy rounds of parmesan added to soups or salads. I have no idea why frico isn’t more celebrated. It’s one of my favorite ways of eating cheese. As a lover of crunch and cheese, crunchy cheese is definitely my kryptonite.
If I had to choose between crunchy cheese and eggs I wouldn’t be a very happy bunny. Thankfully, I don’t ever have to choose because now, frico cheese and eggs have come together forever in delicious, delicious harmony. What’s even more beautiful is that making cheesy, crispy eggs is incredibly easy. I know I’m being a touch effusive, but I’m really excited about these guys. Frico eggs are essentially a grilled cheese and egg sandwich, hold the bread. So crispy, so cheesy, so GOOD.
PS – Please vote for me in The Munchies – you can vote daily until March 8th! Thanks!!! Sending you ALL the eggs with cheesy skirts as a thank you :)
Frico Eggs: Crispy Fried Cheesy Egg Recipe inspired by Jules Food
serves 1, scale as needed
total time: 5-8 minutes
- 2 tablespoons shredded cheese, either cheddar, parmesan, or Manchego
- 1 large egg
- salt and pepper
- on the side: sliced avocado, greens, etc
Heat up a heavy-bottomed, non-stick pan over medium heat. Sprinkle the shredded cheese in the centre of the pan, in circular shape. You want a thin, even layer. Once the cheese melts a bit, crack an egg on top, cover with a lid and cook to your desired doneness. I find it helpful to use a glass lid. Remove from the heat, let sit for a minute for the cheese to crisp up and then loosen by sliding a silicone spatula underneath. Plate, season with salt and pepper and enjoy hot!
Feel free to toast up some soldiers to dip into your runny yolk. I kept it carb-free and had mine with some avocado.