Frico Eggs (Keto)

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!

Items used to make this recipe:

(affiliate links)

• nonstick skillet https://amzn.to/46tR6Bt

• nylon spatula https://amzn.to/3Xqec7X

• thin, sharp knife https://amzn.to/46or5Dr

---

Frico Eggs

makes 4 appetizers

Printable Recipe

Ingredients

• 2 hard-cooked eggs, peeled and cut in half

• 2 tablespoons ground pecorino romano or parmesan cheese

Directions

1. In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.

2. 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).

3. Remove from skillet and enjoy.

Matcha Ice Cream

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

Dissolve the matcha powder in a little half and half until smooth.

If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

In a medium mixing bowl, combine the sugar and egg yolks well.

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).

---

These items were used to make this recipe:

(affiliate links)

• my favorite ice cream maker (compressor model) https://amzn.to/449ajqc

• less expensive ice cream maker https://amzn.to/3NMu8OE

• gourmet matcha powder https://amzn.to/3qRQVPS

• pure vanilla extract https://amzn.to/3ovS9fE

• my favorite flat whisk https://amzn.to/42SpsuV

• heavy bottom saucepan https://amzn.to/3PoWXlm

• my favorite ice cream scoop https://amzn.to/3r55LT7

• ice cream storage containers https://amzn.to/3NMmdRg

---

Matcha Ice Cream

makes about 1 quart

Printable Recipe

Ingredients

• 1 tablespoon high quality matcha green tea powder (or more to taste)

• 2 cups half and half

• 1 cup heavy cream

• 3/4 cup white sugar

• pinch fine salt

• 4 egg yolks

• 1/2 teaspoon pure vanilla extract

Directions

1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).

2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.

3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.

5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.

6. Resume cooking, stirring constantly, until mixture begins to boil.

7. Remove from heat and stir in pure vanilla extract.

8. Strain mixture through a sieve and chill thoroughly before churning.

9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.

10. Transfer ice cream to an airtight container and store in freezer.