Frico (freek-o) - "what's frico" you might be asking? Frico are thin, crispy, lacey discs of cooked cheese (in this case, parmesan). Frico are often crumbled over a salad or served as an appetizer. Today I'm bulking up these delicate disks by marrying them with hard-cooked eggs - the flavor marriage of the two are perfect together. Super cool looking too, don't you think?
Start by cutting hard-cooked eggs in half lengthwise. A thin, sharp knife works best (like this one).
Oh hey, check out my absolute favorite method for cooking eggs with shells that release perfectly every single time, even when the eggs are freshly laid. And here's my second favorite method that works almost as well.
In a nonstick skillet over medium-low heat, place little mounds of grated or ground parmesan cheese. Depending on the size of your eggs, use between 1 1/2 and 2 teaspoons for each egg half. You can substitute other cheeses if you like, but you'll have to experiment to see which ones work well. I've used pecorino romano - it works beautifully, but the flavor is stronger and the cheese is quite a bit saltier than parmesan.
Carefully center one egg half on each mound of cheese.
Now we wait. If any bits of cheese start jumping around in the pan, lower the heat. You don't want to risk burning the cheese so take it slow and be patient - the whole process will only take a few minutes.
Remove from the heat when they look like this. Allow to cool slightly before removing from the pan. Use a very thin, flexible nylon spatula (like this one) to protect the finish of your nonstick pan.
That's all there is to it - super easy. Enjoy!
makes 4 appetizers
2 hard-cooked eggs, peeled and cut in half
2 tablespoons ground pecorino romano or parmesan cheese
In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.
Top each cheese mound with 1/2 hard-cooked egg, cut side down; allow cheese to slowly melt until golden brown (if the cheese starts to jump in the pan, lower the heat).
Remove from skillet and enjoy.