Food & Cooking Recipes Breakfast & Brunch Recipes Parmesan Fried Eggs with Bitter Greens Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 17, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 20 mins Servings: 2 Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights. Ingredients ½ cup finely grated Parmesan 2 large eggs Kosher salt and freshly ground pepper 2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna ½ lemon 1 teaspoon extra-virgin olive oil Directions Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg. Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve. Ryan Liebe Originally appeared: Martha Stewart Living, May 2017 Rate It PRINT