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Grana Padano and Za’atar Eggs

Name: Grana Padano and Za’atar Eggs
Cuisine: Italian

Difficulty

Group 393

Easy

Preparation

15 min

Servings for

Group 382

2 people

Anna Barnett

This recipe is all about a simple but impactful addition to the humble fried egg. Some ingredients are best kept as nature intended, but for me, eggs are a great vehicle for flavour. Put simply, they often form the foundation of a dish that that is happy to be dressed up and married with bold hits of flavours. Here, my trusted Grana Padano Riserva adds a touch of luxury, bringing richness and a depth of flavour which layers just perfectly with spices!

Ingredients

Large free-range eggs – as many as people want, 1-2 per serving
Sourdough – 1-2 slices per serving
Several glugs of olive oil
Several sprigs of coriander, roughly chopped
40g Grana Padano (I love using the Riserva here)

To make the za’atar:
1tbsp cumin seeds, toasted
1tbsp sesame seeds black or white
1tbsp sumac
1tbsp dried oregano
Sprinkle of sea salt flakes

Grana Padano RiservaSavouryLactose free

Preparation

STEP 1

Muddle za’atar ingredients and set to one side. This will make plenty so a clean jar to store it is handy.
Chop the coriander, grate the Grana Padano and set to one side. Slice the sourdough and toast.

STEP 2

Place a frying pan over a medium heat, add a glug of oil, sprinkle a little za’atar followed by grated Grana Padano then crack over your eggs. Fry over a medium heat, just before serving add an extra sprinkle of both Grana Padano and zaatar.

STEP 3

Drizzle your sourdough with a little oil then place the eggs on top, scatter over chopped coriander and serve.

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Grana Padano and Za’atar Eggs

Ingredients

Large free-range eggs – as many as people want, 1-2 per serving Sourdough – 1-2 slices per serving Several glugs of olive oil Several sprigs of coriander, roughly chopped 40g Grana Padano (I love using the Riserva here)

To make the za’atar: 1tbsp cumin seeds, toasted 1tbsp sesame seeds black or white 1tbsp sumac 1tbsp dried oregano Sprinkle of sea salt flakes

Preparation

Muddle za’atar ingredients and set to one side. This will make plenty so a clean jar to store it is handy.Chop the coriander, grate the Grana Padano and set to one side. Slice the sourdough and toast.

Place a frying pan over a medium heat, add a glug of oil, sprinkle a little za’atar followed by grated Grana Padano then crack over your eggs. Fry over a medium heat, just before serving add an extra sprinkle of both Grana Padano and zaatar.

Drizzle your sourdough with a little oil then place the eggs on top, scatter over chopped coriander and serve.

Related recipes

Eggs Benedict on thick toasted bread with salmon, avocado, fresh tomato, and Grana Padano

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Bruschetta with pumpkin and grilled mushrooms, Grana Padano wafers and rosemary-flavoured oil

Cucumber, blueberry and lemon flavoured water & bruschetta with avocado, prosciutto and shavings of Grana Padano Riserva

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Eggs Benedict on thick toasted bread with salmon, avocado, fresh tomato, and Grana Padano

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Bruschetta with pumpkin and grilled mushrooms, Grana Padano wafers and rosemary-flavoured oil

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Discover more about Grana Padano

An iconic product

The PDO

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Large free-range eggs – as many as people want, 1-2 per serving
Sourdough – 1-2 slices per serving
Several glugs of olive oil
Several sprigs of coriander, roughly chopped
40g Grana Padano (I love using the Riserva here)

To make the za’atar:
1tbsp cumin seeds, toasted
1tbsp sesame seeds black or white
1tbsp sumac
1tbsp dried oregano
Sprinkle of sea salt flakes

Muddle za’atar ingredients and set to one side. This will make plenty so a clean jar to store it is handy.
Chop the coriander, grate the Grana Padano and set to one side. Slice the sourdough and toast.