2 hours ago
Thursday, November 13, 2014
What's the big deal about a super crispy fried egg and a fluffy souffle like white?
Try it and you'll see.
Smitten Kitchen posted Frank Prisinzano's recipe for his fried egg, and I knew I had to try it.
I'm already a fan of his lower east side restaurants L'il Frankies and Sauce, and I follow the guy on instagram, so why not?
The first time I made the egg and posted it on instagram on this salad, he personally wrote on my instagram page "NOT HOT ENOUGH! MAKE THE PAN SMOKE!".
So, I listened.
The second time I made it, it was perfection.
See, I do know how to listen.
Here, I used my baby kale in the garden and some local farm bacon. No real dressing needed, because the runny egg mixes everything up with the Parmigiano cheese.
Kale Salad w/ Apples, Bacon & Crispy Egg:
Mix together kale (I massaged mine to break it down), with some sliced apple, crispy bacon pieces and some shaved Parmigiano Reggiano cheese.
Squeeze fresh lemon juice and a drizzle of olive oil over the bowl and set aside.
Prepare the egg: (here is Frank's video on instagram)
Get your pan as hot as you can and then add in the olive oil. You want the pan to smoke! (disconnect smoke alarm).
Drop the egg in and watch it spatter at you. Sprinkle w/ salt & pepper and dried herbs.
The white should souffle around the yolk. The bottom should be nice and crispy.
Lift out with a fish spatula and place on top of the salad.
Break yolk. Serve and eat immediately.
My kind of lunch.