How to Make the Whipped Green Eggs from Paprika

How to Make the Whipped Green Eggs from Paprika
Michael Tulipan

Here's a recipe for whipped green eggs, a brunch dish at Paprika in the East Village. For those dying to use up the basil and herbs in your pantry, this is a good fit. The eggs can be served with many different accompaniments but chef Egidio Donagrandi serves the eggs with fresh tomatoes over crispy polenta squares - an homage to his native Valtellina, the northernmost part of Italy.

Green Eggs with Polenta and Salsa Cruda Chef Egidio Donagrandi, Paprika Restaurant Serves: 6

For the polenta: 1 cup quick cooking polenta, medium grain 4 cups water 1 tablespoon salt 1/2 cup grated Grana Padano cheese 2 tablespoons olive oil For the pesto: 1/3 cup extra virgin olive oil 1/2 bunch of basil A handful of parsley leaves 2 ounces pine nuts 1/4 cup of grated Parmigiano Reggiano Pinch of salt

For the tomato salsa cruda: 3 medium heirloom tomatoes, seeded Handful of parsley, chopped Small red onion, finely chopped 2 tablespoons extra virgin olive oil Salt and pepper to taste

For the eggs: 8 large eggs 1 tablespoon olive oil

Polenta preparation: Cook the polenta for 8 min. in 4 cups of salted water. When done, take off the heat and whisk in Grana Padano cheese.

Pour the polenta into a 10x16 inch sheet pan. Set aside for 7-8 minutes and finish cooling it off for an additional 15 minutes in refrigerator. When chilled, cut into 3.5-inch by 3.5-inch squares.

Heat 1 tablespoon oil in a 12 inch non-stick pan over medium heat and fry half of the polenta squares until golden and crisp, about 3 minutes per side. Set aside fried squares on a plate and repeat with the remaining oil and polenta.

Pesto preparation: Pour olive oil into a blender and add all the remaining ingredients. Blend for a couple of minutes, until smooth. Transfer to a large bowl and set it aside.

Salsa cruda preparation: Dice the tomatoes, add all the remaining ingredients. Mix them well and set aside.

Wisk the eggs and fold into the bowl with pesto. Scramble the eggs in a pan covered in olive oil over medium heat.

To plate, place a polenta square in a center of a plate, top with scrambled green eggs and the tomato salsa cruda.

Contact me here or follow me @dearclarissa. To keep up with all of our food coverage go to Fork in The Road or follow us on Twitter @ForkintheRoadVV.

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110 St. Marks Place
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