Who doesn’t like egg on toast? Not many since it’s a surprisingly great match made-in-heaven for an instant breakfast, brunch or dinner meal. But post-WLS many shun or can’t tolerate the bread or toast element and so feel confined to scrambled, boiled or omelette offerings.
Well here’s a new alternative and solution – a simple fried egg cooked atop a salty, lacy and crunchy Parmesan cheese crisp so that you get the soft, the crispy, the crunchy and the salty all in one speedy mouthful – ingenious!
Brilliant served almost plain with just a few salad leaves and halved cherry tomatoes or a bit more filling and fancy as seen below with a Mediterranean chick pea and roasted sweet potato salad.
I’m guessing it would also be great with a side of crispy bacon and buttery soft avocado slices – that’s my plan for tomorrow …
FRIED EGG ON PARMESAN CRISP ‘TOAST’
25 g/¼ cup grated Parmesan cheese
salt and freshly ground black pepper
salad leaves and halved baby tomatoes to serve (optional)
- Heat a small non-stick frying pan/skillet over a medium heat until hot (you can test by dropping a little cheese onto it and it should sizzle when ready to cook).
- Add the cheese in an even layer and quickly smooth out to slightly larger than the size of a fried egg. Heat until the cheese begins to bubble, about 30-50 seconds.
- Crack the egg directly on top of the cheese (or crack into a cup and then slide onto the cheese). Cook until the edges are just set, about 2 minutes. Cover and continue cooking until the white is set but the yolk is still soft and runny, about 1½ minutes further. The cheese crisp should be crispy and turning golden.
- Season to taste, run a spatula around the edge of the cheese crisp to loosen then lift to transfer to a plate to serve.
- Serve plain or with a few salad leaves and halved cherry tomatoes or with a salad accompaniment (as above) or with your favourite breakfast/brunch food items like grilled/broiled bacon, sliced ham, sausage, mushrooms, tomatoes etc.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER PORTION: 198 (including salad leaves and tomatoes)
Image copyright of Bariatric Cookery (UK) Ltd