Huevo en nido con costra de parmesano y jalapeño

Ingredientes

• 1 tablespoon extra-virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons thinly sliced pickled jalapeños
• 1 slice sourdough bread, (cut 1/2” thick)
• 1 tablespoon unsalted butter
• 1 medium egg
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)

Preparación

1. 1

   Heat a large non-stick skillet over medium heat, add the olive oil and heat through. Spread the Parmesan cheese directly on the pan in the approximate shape of the bread. Layer the jalapeños on top of the cheese in an even single layer and add the slice of bread on top, gently pressing down to make sure the cheese adheres. Cook until the cheese has melted and turns golden brown, about 2 minutes. Remove to a cutting board, cheese side up. Let the cheese cool for 2 minutes.

2. 2

   Use a 2-inch circle cookie or biscuit cutter to cut out a hole in the center of the bread and remove the inside of the circle and set it aside.

3. 3

   Return the pan to medium heat, add the butter and allow to melt. Add the bread back to the pan, cheese side up and crack the egg into the center of the circle. Season the egg with salt and pepper. Turn the heat down to medium-low and cook until the whites of the egg cook through, about 3 minutes.

4. 4

   Remove from the pan and serve immediately.