Frico Egg!

TofC contributor, Ingrid Pankonin, sent us this sweet little egg recipe and we can't wait to try it. I bet you won't be able to wait either. How good does this sound? Merci Ingrid!

Sometimes the best simple recipes come out of combining two already delicious things - in this case, the frico, a Friulian cheese crisp, and a fried egg.  It's super easy, can be made with things you probably already have in your fridge, and is kind of a brunch game-changer.  Buon appetito!

Heres's what you'll need:
 
Egg(s). 
Butter - about 1/2 TBS.  I use salted because I like salt.
Parmesan - about 2 TBS, grated.  (Use your instincts on the amount and get a nice thin layer of cheese - you want it to crisp up evenly.  You can also probably use any hard grating cheese, like an aged pecorino.)
Salt + pepper.
A cast iron or nonstick pan.

Heat up the pan, put the butter into it(it should sizzle and melt right away), then sprinkle the cheese over it in an even layer.
 

After the cheese, immediately crack an egg (or more eggs, depending on the size of your pan and number of mouths - maybe try one at a time first?) over the melty cheese-butter. 

Salt and pepper it.  Put the lid on and cook to your desired doneness.  I'm a sunny-side-up gal, myself. Admire the crispy edges!

Slide it out of the pan with a spatula, and serve with whatever you like - in this case, some roasted summer vegetables and prosciutto.

  Can you imagine this on a Caesar salad?

HUEVOS RANCHEROS

We love a mexican breakfast. I mean, who doesn't ? While down here in Mexico there is a constant list of ingredients around the house. Avocados, tomatoes, onions, jalepenos, poblanos, crema, tortillas, beans, cilantro, limes, eggs, and loads of tropical fruit. These items are permo stocked.

Our Casa Rincon Huevos Rancheros Recipe
2 servings

4 corn tortillas
1 cup of your favorite salsa (see below for recipe) or your fave Ranchero sauce
1 cup cooked black beans
½ cup shredded jack cheese ( or queso Oaxaca! )
4 organic eggs
1 green onion, diced
1 sliced avocado
1/3 cup Mexican sour cream ( crema) or regular sour cream
Salt & pepper to taste

Quick perfect spicy salsa:

3 roma tomatoes
2 chili de Arbol (or 3 or 4 or... if you like it mega spicy)
sea salt

We made a batch with lots and lots of heat by using 5 chilies and 4 tomatoes for a large batch of salsa

Roast 2 tomatoes ( directly on the fire of your gas stove or broil in the oven on the top rack until a bit blackened) , quickly roast one chili de arbol chili ( or what they call 'rat tails' in Mexico) until it's a bit black ( this will take 10 seconds, tops). Using a mortar and pestle, grind the chili with a bit of sea salt and a tiny splash of water until a paste is made. Add the tomatoes one and a time until nicely blended. The salsa will be a bit warm , which is good for this recipe.

Preheat oven to 425 degrees.

Heat a skillet over medium heat. Dry roast the corn tortillas on the hot skillet for about 10 seconds on each side to warm through. Keep them warm between the folds of a towel while you heat the others.

Using two oven safe dinner plates, place 2 warm tortillas on each. Cover each set of tortillas with a half cup of salsa, followed by a half cup of beans and ¼ cup of shredded cheese. Place plates in preheated oven for 8 minutes, or until cheese is melted. Using potholders remove from oven and cover lightly with foil to keep warm.

In a stovetop skillet, cook the 4 eggs, nice and over easy. Place two cooked eggs on each plate atop the loaded tortillas. Sprinkle with the chopped green onion, season with salt and pepper, and add a dollop of sour cream. Place the sliced avo on the side. Done.