Breakfast: Creamy Parmesan Eggs

By SharonE

From Chrissy Tiegen

Ingredients

• 1 cup finely grated Parmigiano-Reggiano cheese
• ½ cup heavy cream
• 1 teaspoon chopped fresh thyme, plus more for garnish
• ¼ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons butter
• 4 eggs

Details

Servings 2

Preparation

Step 1

In a medium bowl, whisk together the Parm, cream, thyme, salt, and pepper. In each of two 6-inch skillets, heat 1 tablespoon of the butter over medium-high heat. Divide the cream mixture between the two skillets and cook until the mixture is bubbling all the way through, 1 to 2 minutes. Crack 2 eggs into each skillet and cook until the egg whites are set but yolks are runny, 2 to 3 minutes. Season with salt and pepper to taste and garnish with some thyme.