Super Model Project: Creamy Parmesan Skillet Eggs

I hate to say, “finally, I made it back from Charleston,” but finally, I made it back from Charleston. That city is so charming and full of so many insane food options, that you just can’t help but to indulge. I’m looking forward to getting back into the swing of healthy, low carb eating, that is, before I return to Charleston next week.

So! First order of business, breakfast. Today, I tried Ms. Teigan’s Creamy Parmesan Skillet Eggs. I think this counts as sort of healthy? It is eggs…or at least eggs without a side of carbs…baby steps…Maybe. You also don’t want to withdraw too suddenly from carbs…

If you like the smell of burning cheese, this is the perfect recipe for you!

You start by throwing cream and parmesan into a tiny skillet. Any excuse to use a 4″ cast iron skillet-they are so cute- is right in my book, so we were off to a good start.

Toss in a couple eggs. What could go wrong?

The whites of the eggs are not cooking. Chrissy Teigan said they would cook!  I love me some Chrissy Teigan, but her cooking times are always just a littttttle bit off. So we wait longer than the couple minutes she promises. She must be downing bubbles when writing these recipes. She admits to drinking while writing this recipe. Ok.

So you wait her moment or two, and that’s when you start to notice the smell. The smell of burning cheese. You aren’t supposed to stir this, but to get the cheese to cease burning and force the whites to cook, you kinda have to.

And voila! Once the ocean floor is dredged, the thing begins to cook and you have this beautiful dish to serve to your friends. Ply them with vodka mimosas and hope they don’t notice?

Here’s how Chrissy’s turned out…. Basically the same.

I’m sharing this recipe because it wasn’t bad, per say, it just isn’t pretty. It’s also really soft and creamy and as a girl who demands a crunch in all things, I’ll personally be passing on this one again.

Creamy Parmesan Skillet Eggs

Serves 1

  • 1/2 c. finely grated Parmesan cheese (mine was shredded)
  • 1/4 c. heavy cream (mine was fat free half and half)
  • 1/2 tsp. chopped fresh thyme
  • 1/8 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 T. butter
  • 2 eggs
  1. In a small bowl, whisk together the parm, cream thyme, salt, and pepper.
  2. Heat the butter in a 4″ cast iron skillet over medium-high heat.
  3. Poor cream mixture into skillet until mixture bubbles through, 1-2 minutes
  4. Crack the eggs into the skillet and cook until whites are set and yolks remain running. CT says this takes 2-3 minutes, I’d say it takes double that time.
  5. Season with salt and pepper.
  6. Serve in skillet.


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