The Original Feta-Fried Egg
Feta-Fried Eggs are an egg fried atop crumbly feta that melts and crisps into a tangy, salty, crispy-edged crust. An easy, high-protein 5-minute breakfast or lunch.
Ingredients
- 1 large egg
- 1 ½ ounces full-fat feta cheese about 1/3 cup, ideally from a block packed in brine
- Freshly-ground black pepper to taste
- Crushed red pepper flakes optional
- 1 6-inch flour or corn tortilla, charred over a gas flame or warmed in a skillet
- ¼ small avocado
- 1 lime wedge
Instructions
- Heat a small nonstick skillet over medium heat. Flick a bit of feta brine or drop a small crumble of feta into the pan; if it sizzles gently, the pan is ready. Crumble the feta into the pan, placing it around the perimeter and leaving room for the egg in the center. If using a larger skillet or making two at once, crumble the feta into a large circle instead. Once the feta begins melting and bubbling, immediately crack the egg into the center and season with black pepper and red pepper flakes. Do not add salt, as the feta is plenty salty. Cover the pan and cook, reducing the heat to medium-low or low if the feta browns too quickly, until the white is set, the yolk is still runny, and the cheese is crispy. Meanwhile, spread the avocado onto the charred or warmed tortilla and add a squeeze of lime juice. Place the feta fried egg on top and enjoy.
Notes
Use a truly nonstick skillet, or a well-seasoned cast iron pan with a drizzle of olive oil. A block of full-fat feta packed in brine melts and crisps best; avoid fat-free feta. Cheddar, Parmesan, cotija, and low-moisture mozzarella also work well. If the feta is burning, your heat is too high — cook over medium and lower it after covering. If the feta won't crisp, give it a head start before adding the egg and cook until deeply browned, which also helps it release from the pan. Serve on toast, an English muffin, over pasta, or in a grain bowl. Approximate nutrition: 360 calories, 18g protein, 22g carbs, 23g fat, 3g fiber.