Frico is fried cheese. YUM. In this recipe, eggs cooked on top of crispy Parm sit on a toasted-bread salad. Be sure to toast the bread to bring out the nutty flavor.

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Bread and Dressing
Salad
Frico Eggs

Directions

Instructions Checklist
  • Preheat the oven to 400°. On a rimmed baking sheet, arrange the bread in an even layer. Toast, turning once, until deep golden and nutty, about 15 minutes.

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  • Meanwhile, for the dressing, in a medium bowl, mix the lemon juice, vinegar, shallot, and garlic; season with salt and pepper. Let marinate for 10 to 15 minutes. Place the cut sides of the tomato halves against the coarse side of a box grater and grate into the bowl; discard the skins. Whisk in the oil and sugar; season.

  • Arrange half the bread and the onion in the bottom of a shallow bowl. Pour half the dressing on top. Top with the tomato wedges, cucumber, and herbs. Let marinate for a few minutes.

  • While the bread marinates, heat a small (6-inch) nonstick skillet over medium. Evenly scatter 1/2 cup cheese on the bottom of the skillet. When it begins to bubble (1 to 2 minutes), crack an egg on top. Cover with a lid or foil and cook the egg until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.

  • Top the salad with the remaining bread and dressing. Toss and season. Divide among plates. Top each with a frico egg.

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