Cook the eggs in boiling water for 7 minutes.
7 min424 kcal
43 g
25 g
16 g
86% RI
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Plunge the eggs into cold water for 3 minutes, then peel them and cut them in half lengthwise.
3 minHeat a nonstick pan over medium-low heat.
Arrange the finely grated Parmesan in separate small piles in the dry pan.
When the Parmesan starts to melt, place each egg half, cut side down, on a pile of cheese.
Press gently and cook for 2 to 4 minutes, until the cheese is golden brown and crispy, then remove the eggs with a spatula.
2 minServe hot with the cottage cheese, chives, chili flakes, cherry tomatoes, and arugula.
10% RI
1% RI
23% RI
36% RI
3% RI
43% RI
34% RI
71% RI
32% RI
14% RI
32% RI
47% RI
40% RI
23% RI
21% RI
80% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
