Parmesan EggPop

Parmesan EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings


  • 2 cups all-purpose flour
  • 4 eggs, beaten
  • 2 cups bread crumbs
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • ½ tsp ground fennel seed
  • 12 hard boiled-eggs, peeled
  • 2 tbsp. olive oil
  • 3 garlic cloves, chopped
  • ½ cup onion, small dice
  • 12 basil leaves
  • 2 cups canned tomatoes
  • Salt and pepper to taste
  • 1 qt. canola oil (for frying)
  • 12 lollipop sticks
  • ¼ cup grated Parmesan, cheese


  1. Set up breading station by filling three separate bowls—the first with the flour, next the eggs, beaten, and finally, the bread crumbs.
  2. Add thyme, rosemary and fennel seed to the bread crumbs. Stir to combine.
  3. Roll hard boiled-eggs in flour, then beaten eggs, then bread crumbs, set aside.
  4. For the sauce, cook onion and garlic in olive oil until soft, about 5 minutes, then add tomatoes and cook for 30 minutes on low heat.
  5. After 30 minutes, add basil, salt and pepper. Process in blender until smooth. Set aside.
  6. Deep fry breaded eggs until crisp. Drain on paper towel and season with salt and pepper.
  7. To assemble, skewer egg and serve with sprinkle of Parmesan and side of tomato basil sauce.

Upscale Deviled Eggs


Commodity Board Recipes



Chef Ina’s French Soul Bowl