Parmesan Crusted Amazing on Arugula

I was going to name this post ‘Get an “Egg” up on your everyday salad’ but thought everyone would be confused and think that I had lost it.  I still chuckle when I think about what an awesome title that would have been, so I had to share it with you.  Sometimes puns don’t come across so well in type, so I have to restrain myself!

Back to the recipe.  I had a crusted and fried soft-boiled egg at a friend’s wedding last year and have really been thinking about it ever since.  The creamy yolk combines with salt and pepper, lemon juice and cheese that are sprinkled on the arugula to form a dressing similar to caeser (minus the anchovies) and it is really so good.  I had it in my mind to recreate this gem, and I thought with all the eggs that might be sitting around in our fridges right now, it would be a good time to try.

The recipe turned out wonderfully and was as good as I remembered.  If you’re someone who likes eggs at all, you have to give it a try.

Parmesan Crusted Egg

Time: 20 minutes

Serves: 4


4 eggs

1/2 cup panko breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup ground almonds

1/4 cup flour

1 additional beaten egg

2 tablespoons olive oil

Salt and Pepper

Method: Set a medium pot of water to high heat and bring to a boil.  Gently lower in 4 eggs and boil for 6 minutes.  Immediately remove from water with a slotted spoon and transfer to a bowl of ice water.  Meanwhile, mix together bread crumbs, ground almonds, and grated cheese in a small bowl.  In two separate small bowls have the flour in one and the beaten egg in another.

After the eggs are cool enough for handling, very carefully peel them each.  Since they are soft-boiled, this needs to be very gentle so they don’t burst. After each is peeled, coat it fully in the flour, then the beaten egg, then the bread crumb mixture.  Repeat with all four eggs.

Heat oil in a small skillet over medium-high heat.  one by one, gently fry the bread coating on the eggs, turning with a wooden spoon, until golden brown.

Serve over arugula with shaved parmesan, a sprinkling of fresh lemon juice, pine nuts, and salt and pepper to taste.

I hope you enjoy this recipe, its definitely going to become a staple in my house for summer dinners!

Have a FABULOUS Tuesday!

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