PARMESAN EGGS

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Creamy, rich, almost too good to be true.

Don’t get me wrong, I love to cook, but my god wouldn’t it be nice to have one of those fancy live-in chefs to make me this every morning. Be that person who wakes up and is like “sir, could you please whip me up those delectable parmesan eggs?” Obviously said in a thick British accent. Because, duh.

Anyways it would be SO GOOD to have someone there to cook you food when things get really busy. But for now, I give you another amazing simple recipe that is literally so packed with flavour I thought I was going to have a heart attack while consuming it. Or maybe that was the copious amounts of cheese…. either way. Delicious nonetheless.

This recipe is another one I have tried from Chrissy Teigen’s cookbook: Cravings. I have to say, really miss that girl’s blog. Back in the day (before she was super famous) her blog was the BEST. So honest, vulgar, and just generally amazing. Don’t get me wrong, her cookbook is great too and I love the recipes (hence the second feature on my blog), but it is missing that little bit of spunk that she had in her blog writing. Ok it was a lot of spunk, and a lot of f-bombs. But it was great. So Chrissy if you are reading this, come back to us!! 😛

Ok ok enough rambling. Recipe time. **This recipe is not straight from Chrissy’s book, I modified it 🙂

Here we go.

Ingreds:

  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup heavy cream
  • 1 tsp finely chopped parsley
  • 1/2 tsp fine ground sea salt
  • 1/2 tsp fresh ground black pepper + more to taste
  • 2 tbsp butter
  • 4 eggs

Step 1: In a medium bowl, whisk together parm, cream, parsley, salt, and pepper. 

Step 2: Either use two 6-inch skillets or one large skillet, and heat 1-2 tablespoons of butter over medium heat. Add the cream mixture and let it bubble all the way through for about 1 – 2 minutes.

Step 3: Crack your eggs in the pan and let them cook until the egg whites are set and the yolks still runny (uhgggg, can you say #foodporn?) This should take 2 – 3 mins.

Step 4: Season that mouth-watering pan with more salt, pepper, and parmesan and grab a french baguette and DIG IN. Don’t bother taking this out of the pan, because, flavour. 

Anywho, this is what is happening in my kitchen this morning? Come over and help me clean up? Please? Someone? ? I am legit the worst for this, love to do all the creating and mess making, but not the cleaning up. Maybe I should trade that imaginary chef in for a real-life cleaner. This could be a much better plan. Hmmmm…. 

Haha hope you enjoy this recipe! I know I did. ☺️

 

x,

 

Robyn-Signature

4 Replies to “PARMESAN EGGS”

  1. The recipe is so simple, yet the photo of the eggs looks so delicious. I actually have 3 boiled eggs a day for lunch, I can have make this instead sometimes to break the repetition.

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