Crispy Parmesan Eggs Recipe (2024)

Try this in the oven! I put a piece of baking parchment on a half sheet pan, spread the cheese out with 4 little 'nests' and put it in a 350 degree oven for 3 minutes, took out the pan and cracked an egg into each of the divots and returned it to the oven for 8 minutes. Perfect eggs, crispy cheese and easy clean up.

I've been making a version of this for years; just a lot simpler. I make the eggs, as I would normally, with butter in a non-stick pan. Sprinkle grated Parmesan or Parm/Reggiano on the eggs a minute before flipping to give them a minute to start melting. Then flip, and cook on the other side. Sprinkle cheese on that side too. Only cook for a minute, unless you want your eggs rock hard. Delicious.

As someone who prefers fried eggs over easy rather than sunny side up, I'm with Marlene on this one. Whether to trade esthetics for time in a recipe is a personal decision: it's presumptuous to tell others how they can and can't cook. Rustic French cooking, for example, skips the numerous decorative steps of French Banquet cooking, but is none the worse for its simplicity.

Try this in the oven! I put a piece of baking parchment on a half sheet pan, spread the cheese out with 4 little 'nests' and put it in a 350 degree oven for 3 minutes, took out the pan and cracked an egg into each of the divots and returned it to the oven for 8 minutes. Perfect eggs, crispy cheese and easy clean up.

Dear MarleneYou’ve not looked at the picture of the recipe-so you’ve gone ahead in supposedly ’easier’ way ( don’t we all love ‘easier’?! ) .. but you’d ruin the beautiful look of the UNflipped eggs!... don’t do it -please.Sincerely.

I make this dish with added baby spinach. Equally delicious and heartier. I wilt (in microwave for one minute) a generous handful of baby spinach while the cheese is melting and lay the spinach layer right on top of the melted cheese. Then I add the eggs and continue following the recipe.

Melissa Clark should be named America's Chef. Another winning recipe. I made it to the exact recipe following every step detailed. Oops, I take that back. I did not add additional salt as I figured the cheese was salty enough. It was perfect and delicious. It's a definite keeper. Thank you, NYTimes Cooking.

I love this recipe! The first time I made it, I didn’t have Parmesan; I used an aged cheddar and it came out great.

This is great... I´ve done in the past with a slight variation: adding just a pinch of dried oregano and rosemary enhances the flavour amazingly!

To up the ante, I'd melt an anchovy or two in the butter.

Would this work with Romano? It sounds so good but I can’t get Parmesan soon and would like to try this idea.

I prefer pecorino, too, but only had Asiago- and it finished perfectly. I’ll try with parmesan and pecorino next and report back.

this was delicious - i ended up needing to use closer to 1c of cheese to provide enough coverage for 4 eggs, but everything else was spot on! i was afraid the eggs would burn/stick but the oil from the cheese make for a relatively painless cleanup.

"A bit of parsley makes everything look like it was planned that way" So true!

I’m a salt lover, but I definitely advise NOT salting your eggs. The saltiness of the Parmesan cheese is more than enough.

This dish is always a winner. I added wilted baby spinach this time (post cheese, pre egg) and sprinkled some red pepper flakes on the eggs immediately after adding them to the pan. So, SO delicious (and imo, worth including the spinach every time with this dish!)

Easy, delicious and quick. It’s a great way to get your protein on a weekday morning. Add a slice of toast for some carbs. I don’t need to use oil in my pan. The cheese makes the eggs slide out easily.

I put cooked, crumbled bacon bits in first. Then a lot of grated cheese, currently using Mexican blend. Then the eggs. Small skillet. Lid. I usually flip for a minute before sliding onto my plate. Breakfast for one!!

tastebuds woke up on the right side of the bed this morning with this one

Maybe use on top of creamed spinach for brunch.

This was absolutely delicious, and such an easy way to elevate an otherwise standard breakfast. I adapted the recipe for one (so just a few tablespoons of Parmesan versus 1/2 cup, and only one egg), and it came out perfectly. I served with toasted multigrain bread and topped it with a half of an avocado. I’m already thinking about making this again tomorrow!

Oh my god. These are great!

Works well, dry cheese works best not pre packaged stuff. I crisp the cheese on high with a little olive oil, lower place the eggs in the center. Make sure there is no sticking and your goof to go!

Halved the recipe to make for just me. Perfect and delicious.

Easy on the salt - the cheese might be salty enough for most folks!

Used oven method (see notes)-was tasty, but Parmesan did not crisp up and nest flattened. Try on stove next time or use egg ring in oven.

a nice easy way to jazz up sunny side up eggs! i added some aleppo pepper and chopped parsley to the cheese first to give it a little extra kick.

I used store bought “farm cut” Italian shredded cheese. Mozzarella and parmesan. I melted a pat of butter in nonstick pan, spread the cheese, waited 2 minutes, cracked the eggs, covered (& did not look!!!) for two more minutes and amazing!!! I have also chopped onion and peppers, sautéed them, then followed all previous directions putting the cheese right on top and then the egg. OMG. Tomorrow I will try this with onion, peppers, and bacon and then the cheese. The texture is insane and so delish

I do a variation of this that adds a bacon-y flavor: Heat a nonstick pan along with a buttered egg ring (or several rings). Pour a very small amount of oil (1/4tsp) into the ring, then sprinkle copiously with smoked paprika. Gently drop in egg and let cook until sides are well set. Carefully remove ring, sprinkle parmesan on top, and cover pan for a few minutes. Eat on buttered English muffin.

I am always looking for a new way to cook eggs since I really do like them and always have them on hand. This was great! I grow flat leaf parsley in my garden here in Arizona year around which is a nice finishing touch. Agree that salt is not needed. I try to cut down on salt as much as I can. Thank you.