Crispy Feta Fried Eggs (Print version)

Golden crispy feta meets perfectly cooked eggs, ideal for a savory breakfast or brunch.

# Required ingredients:

→ Dairy

01 - 3.5 oz feta cheese, crumbled

→ Eggs

02 - 2 large eggs

→ Oils & Fats

03 - 1.5 tablespoons extra virgin olive oil

→ Seasonings

04 - 0.25 teaspoon freshly ground black pepper
05 - 0.25 teaspoon red pepper flakes, optional

→ To Serve

06 - 2 slices crusty bread, toasted
07 - Fresh herbs such as parsley, dill, or chives, chopped

# How to make it:

01 - Heat olive oil in a nonstick skillet over medium heat until the surface shimmers and is ready for cooking.
02 - Sprinkle crumbled feta evenly into two small nests in the pan, spacing them approximately the size of a fried egg.
03 - Allow the feta to sizzle for 1 to 2 minutes until it begins to brown and develop crispy edges.
04 - Gently crack one egg into the center of each feta nest, being careful not to break the yolks.
05 - Cover the pan and cook for 3 to 4 minutes until the egg whites are set but the yolks remain runny. For firmer yolks, extend cooking time by 1 to 2 minutes.
06 - Season the cooked eggs with black pepper and red pepper flakes if desired.
07 - Transfer immediately to toasted bread and garnish with fresh herbs if desired. Serve while hot.

# Expert Advice:

01 -
  • The feta gets nutty and crispy at the edges while staying creamy underneath, giving you textural contrasts that toast alone could never deliver.
  • It's genuinely faster than scrambling eggs and feels more impressive without requiring any actual skill or fussing around.
02 -
  • Don't crowd the feta piles or they'll steam instead of crisping, so give yourself enough space in the pan to let the oil work on the edges.
  • The second the egg whites look set, pull it off heat—they'll keep cooking from residual warmth and a slightly overcooked yolk means you've missed the whole point of making this.
03 -
  • If your eggs are cold from the fridge, let them sit out for five minutes before cracking them in—they'll cook more evenly and you won't shock the pan.
  • Buy a good nonstick pan if you don't have one and actually take care of it; this dish needs that surface to work properly and it'll pay for itself in half a dozen breakfasts.
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