Frico & Polenta Fried Eggs Recipe
This easy food recipe combines crispy Parmesan frico, creamy polenta, and perfectly fried eggs for a quick yet satisfying dish. Ideal for breakfast, dinner, or a late-night meal, it’s layered with greens for a balanced and flavorful touch.
Equipment
- Large skillet
- Small bowl
- Spoon for spreading polenta
Ingredients
Cheese Mixture:
- ¼ cup shredded sharp white cheddar cheese
- ¼ cup grated Parmesan cheese
Polenta Layer:
- ½ cup cooked creamy polenta warmed (see note below)
Eggs:
- 1 tablespoon extra-virgin olive oil
- 2 large eggs
- Kosher salt and freshly ground pepper to taste
- 1 cup torn Swiss chard baby kale, or collard greens
- Crushed red pepper flakes for serving
Instructions
- Prepare the Cheese Mixture: In a small bowl, mix the shredded cheddar and Parmesan cheese.
- Cook the Cheese Base: Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the skillet and cook until the cheese begins to melt and firm up, about 1–2 minutes.
- Add the Polenta: Using a spoon, gently spread the warmed polenta over each cheese round. Create a small well in the center of each mound to hold the egg.
- Fry the Eggs: Drizzle olive oil over the polenta. Crack one egg into each well, seasoning with salt and pepper. Cook, occasionally rotating the skillet, until the egg whites set and edges crisp, approximately 2 minutes.
- Cook the Greens: Add the torn greens around the eggs. Cover the skillet and cook until the greens wilt, about 1 minute.
- Finish and Serve: Remove the skillet from heat. Sprinkle with crushed red pepper flakes and serve immediately.
Notes
- Polenta Tips: If you don’t have pre-cooked polenta on hand, consider using quick-cooking polenta for a 5-minute preparation.
- Serving Suggestion: Serve this dish with a slice of toasted bread for a heartier meal.
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