Welcome to Sunday Supper, the Easy Dinners for Two edition! As an aside, I believe this is my first 2017 Sunday Supper. Thrilled to be back!
So anyways, dinner for two can actually be a challenge – most recipes are written in base 4 or more; so I’m betting this week’s theme will be a popular one!
I’m feeling a bit breakfast-for-dinner at the moment, and wanted to try a new technique with eggs. To be perfectly candid, I’m still working on perfecting eggs. They are deceptively hard to cook well, so I love finding new-to-me recipes that showcase a new cooking method.
This one is AWESOME!! I think if I lived a hundred more years I never would’ve come up with this particular method: place two small cast-iron skillets stovetop, then essentially crack two eggs into each so they cook on a bed of parmesan frico. Yeah. Talk about fabulous!
This endeavor is a little tricky the first time, but fortunately you can benefit from my trial and error. The eggs will look underdone when it’s time to take it off the heat. But it’s still time to take it off the heat. Because if you leave it on until the eggs look “just right”, they will have overcooked and your parmesan will have burned. No Bueno.
Follow the directions exactly and ignore any panicky instincts that arise, and you’ll have absolutely perfect Creamy Parmesan Skillet Eggs. So delicious. Enjoy!
And do not forget to check out my fellow Sunday Supper peeps – some wonderful ideas and recipes for when you’re only cooking for two!
Source: Cravings by Chrissy Teigen
1 cup grated Parmesan cheese
½ cup heavy cream
1 tsp chopped fresh thyme
Kosher salt and black pepper, to taste
2 tbs butter
4 large eggs
Buttered toast, for serving, optional
In a medium bowl, whisk together Parmesan, heavy cream, thyme, plus salt and pepper to taste.
In each of 2 (6-inch) skillets, heat 1 tbs butter over medium-high heat. Divide the Parmesan mixture evenly between the two skillets and cook until the mixture is bubbling all the way through, 1-2 minutes. Crack 2 eggs into each skillet. Sprinkle the tops of the eggs with salt and pepper, and cook exactly 2 minutes. Shut off the heat and let stand and carryover cook for 1 minute.
Serve immediately with toast for dipping, if you wish.
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