Egg Cloud on Parmesan Crisp

Egg Cloud on Parmesan Crisp

Recipe: Paul Sletten, chef-owner | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 2 cups shredded Parmesan cheese
  • 4 eggs
  • Salt to taste
  • 1 cup tomato chutney (recipe follows)
  • 1 teaspoon olive oil, divided

Directions

  1. Line two baking sheets with parchment paper. Lightly oil parchment.
  2. On one baking sheet, using a four-inch ring mold, make four thin circular layers of Parmesan cheese.
  3. Bake at 375° F for five minutes or until cheese has crisped. Set aside to cool.
  4. Carefully separate eggs, putting whites into a stainless steel bowl and yolk in a separate bowl.
  5. Whip whites and salt until stiff peaks form.
  6. Divide whipped egg whites into four mounds on the other prepared baking sheet. Using the back of a spoon, make an indentation large enough to hold one egg yolk in each mound. Bake egg whites at 400° F until set and light brown. Remove from oven.
  7. Add one yolk to each egg white indentation and spoon ¼ teaspoon oil over each yolk. Return pan to oven for a 4 to 5 minutes until yolk is slightly thickened but not hard.
  8. To assemble, spread a scoop of tomato chutney on plate, place a Parmesan crisp over the chutney and complete by topping with an egg cloud.

Ingredients

  • 1 lb. tomatoes, diced
  • 1 large yellow onion, diced
  • 2 tart apples, peeled and diced
  • 1 cup brown sugar
  • ½ cup red wine vinegar
  • ½ cup cider vinegar
  • Salt to taste
  • ½ tsp. crushed red pepper
  • 4 oz. diced sun-dried tomatoes, coarsely chopped
  • ½ oz. fresh Italian basil, julienne

Directions

  1. Combine all ingredients, except basil in saucepan and bring to a low simmer.
  2. Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.
  3. Remove from heat.
  4. Stir in basil.

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