Crispy Parmesan Eggs

Ingredients

• 4 teaspoons extra-virgin olive oil
• 16 eggs
• 2 cup coarsely grated (not ground) Parmesan
• Kosher salt and black pepper

Instructions

• Crack 16 eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 4 to 6 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 2 to 4 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
• Brush 4 teaspoons olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 2 cups Parmesan in an even layer covering the bottom of the pan. Cook for 4 minutes until cheese begins to melt.