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Breakfast recipe · from the recipe book

Parmesan Egg Frico Lettuce Boats with Avocado

Crisp, lacy Parmesan-fried eggs sit on cool romaine leaves spread with lemony smashed avocado, topped with juicy cherry tomatoes and a pinch of chili.

Parmesan Egg Frico Lettuce Boats with Avocado

Ingredients

  • 5 cups chopped240 gRomaine lettuceinner leaves separated, washed and dried
  • 1 whole200 gAvocadohalved and pitted
  • 1 tbsp15 gLemon juice
  • ⅔ cup grated60 gGrated Parmesan
  • 2 oz60 gPart-skim mozzarellashredded
  • 8 large400 gEggs
  • 1¾ tsp8 gOlive oil
  • 1 cup150 gCherry tomatoesquartered
  • ⅓ cup leaves8 gFresh basiltorn
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • ⅛ tsp0.5 gSalt

Steps

  1. Lay the romaine leaves on a platter, two or three overlapping per serving, to form 4 open bases.
  2. In a bowl, scoop the avocado flesh and mash it with the lemon juice, the salt and half the black pepper; spread it over the romaine.
  3. In a small bowl, toss the parmesan with the mozzarella.
  4. Heat half the olive oil in a large nonstick skillet over medium heat. Scatter one quarter of the cheese mixture into two small rounds and let it melt and bubble for about 1 minute.
  5. Crack one egg onto each cheese round, cover and cook 3 to 4 minutes, until the cheese is golden and lacy underneath and the whites are set and the yolks cooked to 160°F (71°C) if you want them fully set.
  6. Lift the eggs onto the avocado-spread romaine. Repeat with the remaining olive oil, cheese mixture and eggs in three more batches, adding a little oil only from the remaining half as needed.
  7. Top the eggs with the cherry tomatoes, basil, the remaining black pepper and the red pepper flakes, and serve right away.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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