Breakfast, Brunch or Lunch Cracked – A New Egg on ‘Toast’!

Fried Egg on Parmesan Crisp ‘Toast’ served on Bariatric Portion Plate with Bariatric Portion Control Cutlery

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’

Ingredients

METRIC/US

25 g/¼ cup grated Parmesan cheese

1 egg

salt and freshly ground black pepper

salad leaves and halved baby tomatoes to serve (optional)

 

Method

1.  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).
2.  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.
3.  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.
4.  Season to taste, run a spatula around the edge of the cheese crisp to loosen then lift to transfer to a plate to serve.
5.  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.

 

SERVES 1

WLS PORTION: ½-1

V suitable for Vegetarians

 

CALORIES PER PORTION: 198 (including salad leaves and tomatoes)

PROTEIN: 16.4g

CARBOHYDRATE: 3g

FAT: 13.3g

 

Image copyright of Bariatric Cookery (UK) Ltd