Telur Parmesan
Parmesan Eggs - creamy skillet eggs that redefine breakfast for champions. Loaded with heavy cream, Parmesan cheese and butter, these eggs will change your mornings forever.
Foto: Rasa MalaysiaBahan-bahan
- 1 cup Parmesan cheese (finely grated)
- 1/2 cup heavy cream
- 1 teaspoon parsley (chopped, more for garnishing)
- 1/4 teaspoon salt (plus more to taste)
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 large eggs
Langkah-langkah
In a medium bowl, whisk together the Parmesan cheese, cream, parsley, salt, and pepper until well combined.
Using a six-inch skillet, heat one tablespoon of butter over medium-high heat. Add half of the cream mixture to the skillet and cook until it is bubbling throughout, about 1 minute.
Crack two eggs into the skillet and cook until the egg whites are set but the yolks remain runny, about two minutes. Cover the skillet with its lid to help cook the egg whites faster, being careful not to let the Parmesan cheese burn or turn dark brown.
Season the eggs with a pinch of salt and ground black pepper, and garnish with chopped parsley. Repeat the process with the remaining ingredients. Serve the eggs with hot sauce, if desired.
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