If you're looking to elevate your breakfast game from standard to SPECTACULAR, you've come to the right place. There is something almost magical about the transformation an egg undergoes when it hits a hot pan lined with cheese - the lacy, golden-brown crust that forms is the ultimate salty, savory crunch. Today, we're taking that viral Crispy Parmesan Egg and giving it a gourmet upgrade using one of our favorite pantry staples from Emiejames. 

While the technique is simple, the flavor profile is anything but. We are seasoning these eggs with F+F Porcini Champignon Sea Salt. This isn't just salt; it's a concentrated burst of earthy, umami richness. The deep woodiness of the porcini mushrooms perfectly complements the nuttiness of the toasted parmesan, turning a five-minute meal into a chef-level experience! 

INGREDIENTS

1 tsp Extra-Virgin olive oil

1/2 cup parmesan, coarsely grated

4 eggs

Finch + Fennel Porcini Champignon Sea Salt

DIRECTIONS

1. Brush 1 tsp olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. 

2. Sprinkle 1/2 cup Parmesan in an even layer, covering the bottom of the pan. 

3. Cook for 2 minutes until cheese begins to melt. 

4. Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. 

5. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. 

6. Make sure the cheese doesn't get too brown. If it goes past light golden, turn down heat. 

7. Season eggs with F+F Porcini Champignon Sea Salt.