• 2 cups grated Pecorino Romano and/or Parmigiano-Reggiano cheese
  • 4 large eggs


Heat a 6-inch nonstick skillet with a lid over medium heat. Scatter ½ cup cheese in an even layer in the pan. When the cheese bubbles, melts and begins to turn golden-brown, about 5 minutes, crack an egg on top of the cheese. Cover and cook the eggs as desired, about 2 minutes for medium. Uncover the pan, remove from heat and let cool for a minute, then carefully slide the cheese-laced egg onto a plate. (The cheese will turn golden-brown on the bottom and edges and crisp as it cools.) Repeat with the remaining cheese and eggs.