How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that’s already deeply lovable. Make sure to skip preground Parmesan here: You’ll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something’s this perfect, it’s hard to go wrong however you serve it.
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Serving Size: 1 recipe (495g) | ||
Recipe Makes: 1 | ||
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Calories: 236 | ||
Calories from Fat: 79 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 669.6mg | 23 % | |
Potassium 740mg | 19 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 23.5g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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