Grated mozzarella fried until golden turns into a crisp, edible cone that holds soft eggs and crumbled bacon, a savory breakfast built to look like an ice cream cone. The trick is timing: lift the cheese while it is still warm and pliable, drape it over a foil-wrapped paper cone, and let it firm up in a glass. For the filling, whisked eggs poached straight in boiling water set into curds far more tender than pan-scrambled, ready in about two minutes and lifted out with a skimmer. Parmesan works in place of mozzarella, and dill stands in for the parsley if that is what you have.
Instructions
- 1
Lay the bacon on a paper-towel-lined plate, cover with another paper towel, and microwave 3–4 minutes until crispy. Chop into small pieces.
04:00 - 2
Heat a frying pan and add the grated mozzarella (or parmesan). Fry over medium heat until golden brown.
- 3
Make a cone form by wrapping foil around a paper cone. While the fried cheese is still pliable, drape it over the foil and mold it into a cone.
- 4
Set the cheese cone in a glass to hold its shape as it cools and firms.
- 5
Crack 3 eggs into a bowl, season with salt, pepper, and dried parsley, and whisk well.
- 6
Pour the eggs into boiling water to cook — this keeps them maximally tender; they’re done in a couple of minutes.
- 7
Lift the cooked eggs out with a skimmer and spoon the fluffy egg into the cheese cone. Top with the crispy chopped bacon.
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Frequently Asked Questions
How do eggs cooked in water stay fluffy?
Whisked egg dropped into gently boiling water sets into soft, tender curds in about two minutes — lighter than pan-scrambled, and easy to scoop out with a skimmer.
How do I shape the cheese cone without burning my hands?
Let the fried cheese cool a few seconds until pliable but not stiff, then drape it over a foil-wrapped paper cone. Use the foil as a heat barrier.
Can I make the cheese cones ahead?
Shape them up to a few hours ahead and keep at room temperature so they stay crisp. Fill with the warm egg just before serving so the cone doesn’t soften.