Categories: Breakfast
Ingredients
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 cup heavy cream
- 1 tsp chopped fresh thyme, plus more for garnish
- 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 2 tbsp. butter
- 4 eggs
Directions
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In a medium bowl, whisk together the Parm, cream, thyme, salt and pepper.
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In each of two 6-inch skillets, heat 1 tbsp. of the butter over medium-high heat. Divide the cream mixture between the two skillets and cook until the mixture is bubbling all the way through, 1 to 2 minutes. Crack 2 eggs into each skillet and cook until the egg whites are set but yolks are runny, 2 to 3 minutes. Season with salt and pepper to taste and garnish with some thyme.