Frico Eggs
Easy Frico Eggs served on buttery English muffins with tomato, arugula, and a kick of sriracha—perfect for brunch or breakfast sandwiches.
Servings: 4 each
Ingredients
- 1/2 cup shredded Parmesan cheese
- 4 large eggs
- coarse salt and pepper to taste
- 2 English muffins split and toasted
- 4 teaspoons softened butter divided
- 4 thin tomato slices
- 1 cup baby arugula
- sriracha
Instructions
- Warm a 12-inch nonstick skillet over low heat. Sprinkle Parmesan into 4, 4-inch rounds.
- Cook until the cheese begins to melt, about 1 minute.
- Break an egg onto each cheese round; sprinkle with salt and pepper.
- Cook until the egg whites are completely set and the yolks are still runny, about 4 minutes.
- Butter the cut side of each toasted English muffin.
- Place a thin slice of tomato on top of the English muffin, followed by some baby arugula.
- Top with a fried egg and drizzle with sriracha. Enjoy!
Video
Notes
- Use a lid to help the tops set without overcooking the yolk.
- Possible swaps or additions. Feel free to add cooked bacon or avocado slices. Schmear some cream cheese to the muffin base or try hot honey or chili crisp instead of sriracha. You can also swap arugula for the spinach.
Nutrition
Serving: 1each | Calories: 232.5kcal | Carbohydrates: 14.5g | Protein: 13.2g | Fat: 13.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 218.5mg | Sodium: 457.5mg | Potassium: 194.2mg | Fiber: 0.9g | Sugar: 2g | Vitamin A: 927.5IU | Vitamin C: 4mg | Calcium: 197.2mg | Iron: 1.6mg