POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
EGGS WITH CHEESE AND OLIVE OIL
Even though it may sound strange, a drizzle of extra virgin olive oil adds an exquisite new dimension (and amazing flavor) to fried eggs.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. When hot, add 4 teaspoons of oil to pan and swirl to coat.
- Place eggs in carefully and cook until the white has become solid, about 1 to 2 minutes.
- Sprinkle the eggs with salt, pepper, and about a tablespoon of cheese for each egg.
- Swirl the remaining olive oil on the top of the cheese.
- Carefully turn eggs and cook until yolk is of desired doneness, about 1 minute.
- Serve immediately. (Makes 4 servings).
Nutrition Facts : Calories 170.1, Fat 14.6, SaturatedFat 3.7, Cholesterol 217, Sodium 165.7, Carbohydrate 0.6, Sugar 0.4, Protein 8.7
OLIVE OIL FRIED EGGS WITH MOZZARELLA AND HARISSA
Provided by Nancy Silverton
Categories Cheese Egg Pepper Breakfast Brunch Broil Quick & Easy Mozzarella Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
- Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
- Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.
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