Crispy Parmesan Eggs With Radicchio and Pea Salad
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- Fine sea salt
- 1½cups sugar snap peas, trimmed
- 1teaspoon extra-virgin olive oil
- ½cup plus 2 tablespoons coarsely grated (not ground) Parmesan
- 4eggs
- Black pepper
- 1medium head radicchio, cored and torn into bite-size pieces (about 6 cups)
- ¼cup sliced pitted black olives, such as Kalamata
- ½cup halved cherry or grape tomatoes
- 1cup sliced cucumber, preferably Persian or mini
- 8oil-packed anchovy fillets (optional)
- 2tablespoons fresh lemon juice, plus more to taste
- 1small garlic clove, finely grated or mashed to a paste
- ½teaspoon fine sea salt, plus more to taste
- ¼teaspoon freshly ground black pepper, plus more for serving
- Large pinch of red-pepper flakes
- ⅓cup extra-virgin olive oil
For the Eggs and Salad
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
383 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.
- Step 2
Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.
- Step 3
Cook the eggs: Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle ½ cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Step 4
Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat.
- Step 5
Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you’d like.
Private Notes
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Cooking Notes
Bela
This came at a perfect time for father's day brunch. The eggs with the parmesan cheese were delicious. I made a good salad without peas and anchovies but added some avocado instead. The presentation looked great and the dish was a hit.
Betsy
Big hit! We had bought fresh sugar snap peas at the Farmers’ Market this morning, and their plump crunch really made the salad. My husband said that the salad dressing reminded him of the lemon/olive oil dressing his Italian father had made, so it was perfect for Father’s Day.
Bruce Lindsay Rochester NY
I added a bit of butter before cracking the eggs on top of the cheese. Used only the while anchovies from Italy/France not the canned version in most stores. the light quality of the white fillets does not interrupt the salad dressing and is far more delicious. You can also add mandarin orange or blood orange with success. Because snap pees are not in season here yet. and home grown asparagus is there is a seasonal substitute that some might enjoy.
Joyce
This was DELICIOUS! The crust on the bottom of the eggs is an umami "parm bomb". My eggs definitely needed additional cooking time, which worked out fine, except the yolks weren't quite runny. I added roasted asparagus, left out the cucumber and olives and used fresh from the farmer's market lettuce greens and sprouts. Oh and added thick balsamic vinegar to the dressing. Will certainly make again and again!
Jean
It’s not the egg edges that are browned, that’s the fried cheese.
Jean
This was spectacular. The crunchy salty cheese, the veggies, the tart lemony dressing, and of course the eggs...it was a taste sensation. I was basically moaning with pleasure the whole time I was eating it.
Patti
Made this two nights in a row but first time used my garden lettuce and whatever we had but the dressing is a keeper. Very good and may become a go to dressing. The eggs on Parmesan are also great. We had it second night for guests and added a little bit of sliced flank steak that we grilled. Anchovies add good touch as do the peas. Added radicchio too which makes it beautiful. This is new staple for summer kitchen!
Marli
I had only anchovy paste, so I added some to the dressing. I also used Asiago instead and it worked fine. I grow radicchio, cucumber, peas and garlic, plus I keep chickens for eggs. Nice to use what I had fresh & ready! I always double the dressing for future salads … V delicious
Joan Vorderbruggen
This was scrumptious and I was so scared to cook the grated parmesan on the cast iron pan but it worked like a charm! I added a little more time for cooking the eggs, like an extra minute with the lid on and the yolks were still pleasantly runny but the whites were more done that way and the cheese had more time to crisp up. Served with capers versus anchovies and toasted crusty buttered baguette slices! My partner wiped the plate completely clean with his last bread bite!
delicious balance!
I did a scrappy version without measuring anything! Still delish. Used about half a bag of TJ’s Romain & chicory salad plus tomatos, olives, snap peas, and some parsley.! 1 parm egg. The dressing. I loved it! Rich and delicate at the same time!
David B
One of my faves. I've made it many times with many variations but as written is the best. Except for the tomatoes which don't seem to fit. The Parmesan crunchiness takes a little practice and the timing varies with different pans. I never leave the cover on for more than a minute and half. Nonstick ones require more olive oil for some reason, at least mine do, too keep it from sticking than the seasoned cast iron.
condiment queen
Dressing is nothing special. Eggs + cheese = delicious.
Roxy
Fantastic dinner salad. I'm not crazy about whole anchovy fillets so I mashed about four into a paste and whisked it into the dressing. Putting this into the regular rotation!
Patricia Pasick
This was a big New Year’s Day hit. To cook the top of the eggs, I covered the pan for a few minutes, watching carefully to be sure the yolk stayed liquid. Also I increased the Parmesan to 3/4 cup. Great blend of flavors and consistencies.
Winston
Made this last night because I needed a recipe for the radicchio that came in our CSA box. Confession no1: Neither my wife nor I had seen radicchio before, and thought it was a weird cabbage (we always get the “surprise me” box.) At any rate, we both liked it and I would make again. Confession no2: I thought the dressing was a bit salty when I first made it, so I added a 3d Tbsp of lemon juice. The dressing is light, though, so it might have been fine without.
Cooking Modification Notes
Winner winner Raddicio and snow peas give a nice crunch!
Sharanya
Omg update from last night’s comment — the eggs are soooo good! My parents don’t eat eggs so we left them out last night but my boyfriend and I added the eggs to the leftovers of the salad for lunch today and it was transformed!
Sharanya
Radicchio too bitter for me and mine unfortunately !
Hannah
Great crunchy, fresh, and filling salad. Be sure to separate the eggs and parm in the pan as they are cooking otherwise they can be difficult to get apart once the cheese solidifies.
Amanda
This made an awesome light dinner with a hunk of sourdough. I didn’t dress all of it so I could pack the leftovers for lunch. I also blanched my sugar peas and made my dressing the day before so I could just throw everything together for a super quick dinner. I can’t wait to make this again!
Pattie
I only made the eggs and they were delicious. Will try with the salad.
Anett
Great dressing. Even better when you blend it.
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