PHOTO BLAINE MOATS
BY: CARRIE BOYD; FOOD STYLING: GREG LUNA
FOOD GREAT STARTS
92 | May 2019
FRICO FRIED
EGG AND
CHEESE
BREAKFAST
SANDWICHES
The best cheeses for
fricos are hard and
have low moisture
content, such as
Asiago, Grana Padano,
and Parmesan.
start to finish 20 min.
1 cup shredded
Parmesan cheese
(4 oz.)
4 eggs
4 English muffins,
split and toasted
4 slices provolone
cheese
1 cup baby arugula
1/4 cup dried tomato
pesto or tomato jam
- Heat a 12-inch griddle
or nonstick skillet over
low. Sprinkle cheese
into four 4- to 5-inch
circles onto hot griddle,
keeping cheese in
a thin layer. Cook
1 minute or until cheese
just begins to melt.
- Break eggs onto
cheese rounds; sprinkle
with pepper. Cook
4 to 5 minutes or
until egg whites are
completely set and yolks
are desired doneness.
- Layer English muffin
bottoms with provolone
slices, arugula, frico and
egg, pesto, and muffin
tops. Serve immediately.
Makes 4 sandwiches.
each serving 389 cal,
19 g fat, 219 mg chol,
959 mg sodium, 32 g
carb, 1 g fiber, 2 g sugars,
23 g pro. n
FRICOS
Typically
served as salad
toppers or
apps, fricos
originated in
northern Italy
as a way to
use up rinds
and/or cheese-
making scraps.
extra cheese, please
The secret to this irresistible breakfast sandwich is frying the eggs on top of a
thin, lacy cheese crisp, known as a frico, for double the cheese and crunchiness.
