Parm Crisps and Pickled Eggs

Inspired by last night’s dinner, tonight I worked up a Parmesan Cheese Crisp (handful of shredded parm, 400° for 10 minutes), flipped them, put on a slice of my smoked pork, let it heat through for 4 minutes, put on a small chunk of brie, let it melt for 2 minutes and then pulled it from the oven.

I topped it with a cold sliced picked egg and served it with a salad. Fantastic.

Considering the fact that I usually always have Parmesan cheese, some ham product, picked eggs and a soft cheese in my fridge, this is something I can work up in 15 minutes any given evening.

Next time I’m going to put a drizzle of garlic aioli (Dijon mustard, lemon juice, garlic, mayonnaise) on top, and maybe a few capers for a high note.