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Parmesan eggs are my favorite way to eat eggs in the morning. Two eggs get cooked in a pan to your liking over a bed of parmesan cheese. The parmesan cooks and hardens into a golden crust and flavors the eggs beautifully. You won’t even need salt because there’s so much flavor from the cheese! I like to cook the eggs to over medium. If you like a more done yolk just leave your lid on longer once you cut the heat.


The flavor cannot be overstated with these eggs. I know it’s tempting to add salt but please don’t. They’ll be too salty. This is coming from someone who salts and re-salts everything! When that yolk breaks and pairs with that salty parmesan crust, you’re going to look at eggs totally differently. This dish is simple yet elevated. I love to serve it with a drizzle of sriracha and a dollop of sour cream.


Parmesan Eggs

Eggs get cooked on top a bed of crunchy parmesan cheese.
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Course Breakfast
Servings 1


  • 2 eggs
  • 2 tbsp grated parmesan cheese


  • Preheat a pan just over medium heat for 2 minutes.
  • Spray down with cooking oil. I use avocado oil.
  • In the center of the pan evenly lay out 2 tbsp grated parmesan cheese. Use a utensil to spread it out.
  • Crack two large eggs over the parmesan cheese.
  • Turn heat down to just under medium and let cook for 2 minutes.
  • Turn the heat off and cover with a lid.
  • After 4 minutes remove lid. Flip the eggs halfway over to create an omelet and expose that golden crust.
  • Serve with sriracha and sour cream.
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