. Serves: 8 people
IngredientsFor the Frico:
1 cup shredded Grana Padano
2 teaspoons lemon zest
1 teaspoon finely minced fresh thyme
PreparationPreheat oven to 450 degrees.
Mix Grana Padano, lemon zest and thyme in a bowl until thoroughly combined.
Transfer a heaping spoonful of the cheese mixture onto a parchment lined baking sheet and gently spread into a thin, even circle.
Repeat, leaving about 1/2 inch between each circle.
Bake 4-5 minutes, watching carefully, until golden brown.
Remove from oven and transfer parchment sheet onto a cooling rack.
Leave to cool completely and break into 1-inch pieces.
IngredientsFor the Eggs:
¼ cup mayonnaise
2 tablespoons creme fraiche (can sub sour cream or plain yogurt)
1 teaspoon dijon mustard
1 tablespoon finely grated Grana Padano
1 lemon, juiced and zested
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon minced fresh thyme
PreparationBring a medium pot of water to a boil.
Add eggs to boiling water, one at a time, and cook for 10 minutes.
Drain hot water from pot and run cold water over eggs for 3-5 minutes until cool.
Peel eggs and slice in half.
Gently scoop yolks into a small mixing bowl and transfer whites, hole-side up to a plate. For perfect whites, gently rinse them in cold water before plating to remove any excess yolk.
Whisk mayo, creme fraiche, mustard, Grana Padano, lemon juice, lemon zest, salt, pepper and thyme into egg yolks until creamy.
Transfer yolk mixture into pipping bag or freezer bag and trim end or corner the width of your little finger.
Pipe yolk mixture evenly into the pocket of each egg white.
Top each egg half with a frico piece.