Egg Tuesday – Egg Parmigiana!

As the spokesperson for the incredible edible egg and the America’s egg farmers I blog about cooking eggs every Tuesday.

It is time for brunch and I want to start the day off with a good dose of protein to keep me going throughout the day but I am also in the mood for something really hearty. I am going to replace the meat with eggs and make a “classical” Parmigiana. I grill a piece of rich, sweet brioche bread (Challah, Hawaiian or any style bread you like will work). If you have a panini press or a Foreman grill it works great because it flattens the bread while making it nice and crispy If not you can use a toaster. This is our “breading” part of the Parmigiana. I then fry the egg (as you know med heat, non-stick pan and a touch of butter or olive oil). I set the egg on the grilled bread with the yolk still soft. It will cook a touch more under the broiler.Next are a few spoonfuls of tomato sauce, a sprinkle of chopped basil (fresh or dried), shredded mozzarella and of course the grated Parmesan. I then place the non stick pan in the oven under the broiler until the cheese is melted and bubbly. One bite and I instantly taste that classic “Parmigiana” flavor but taken to a whole new level with the magic of the egg. The yolk creates a rich center which brings together the slightly sweet, sharp tomato sauce, the crunch of the bread, the bright, mild anise perfume of the basil and of course the decadent finishing flavor of the nutty Parmesan and creamy mozzarella. I ended up making three more of these. It is a new family favorite! Enjoy.
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