End-of-Summer Corn with Fried Egg + Parmigiano

My instant breakfast/lunch/supper dish for the end of summer corn season: cut-off-the-cob corn cooked briefly in a skillet, then an egg plopped in to fry along with it. Spoon the corn into a bowl, throw the egg on top and top grate Parmigiano over it. Protein, vegetables, starch, fat in one delish bowl. No recipe needed. Just check out the pictures…

Shuck an ear of corn (or you can use leftover cooked corn-on-the-cob). Place in a bowl, holding the cob vertically. Use a serrated knife to cut the kernels off each side, rotating the cob as you go.

Sally Schneider

Sally Schneider

Add some butter to a skillet, melt over moderate heat and add the corn. If the corn is raw, add about a tablespoon of water, cover and cook until crisp-tender, about 2 minutes. If the corn is cooked, push to one side of the pan and add a little more butter to the empty space; crack the egg into it.  Season with salt and pepper.

Sally Schneider

Sally Schneider

Cover the pan and lower the heat slightly.

Sally Schneider

Sally Schneider

Cook until the egg white is opaque and the yolk runny,  or to the degree of doneness you like.

Sally Schneider

Sally Schneider

Spoon the corn into a shallow bowl. Then slide the egg on top. Grate some Parmiginao over…let cool a minute or so and…

Sally Schneider

Sally Schneider

…eat

Sally Schneider

Sally Schneider

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