Parmesan Frico Eggs with Greens on Toast
An incredible savory breakfast with sautéed green, parmesan fricos and fried eggs!
Servings: 2 people
Ingredients
For the Greens
- 2 tablespoons olive oil
- 2 bunches leafy greens (Tuscan kale, Spinach, Swiss Chard, Rainbow Chard etc) stems discarded and leaves coarsely chopped
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 lemon juiced (about 2-3 tablespoons)
- Kosher salt and freshly cracked black pepper to taste
- 2 thick sliced of bread, butter and toasted
For the Frico and Eggs
- 6 tablespoons shredded parmesan cheese
- 2 large eggs
Instructions
For the Greens
- In a large skillet, heat 2 tablespoons of the oil over medium high heat. Add the greens in batches, letting it wilt down before adding the next batch and stirring often.
- Once wilted, make a hole in the middle of the pan and add the remaining 1 tablespoon of olive oil and garlic. Sauté for 30 seconds until fragrant and then stir into the greens. Add the lemon juice, red pepper flakes and season with salt and pepper. Let any excess moisture drain off and serve
For the Frico and Eggs
- Heat up a heavy-bottomed, non-stick All-Clad pan over medium heat. Sprinkle 3 tablespoons of shredded cheese in the center of the pan, in circular shape. You want a thin, even layer. Once the cheese melts a bit, flip and continue to cook.
- Fry eggs in another non-stick skillet. Remove and set aside until ready to plate. Heavily season with salt and pepper.
To Assemble
- Assemble the toasts with the toast on the bottom, greens on top of that, some of the frico and fried eggs. Finish with salt and pepper.