Crispy Feta Fried Eggs (Printable Version)

Golden crispy feta nests topped with gently cooked eggs, seasoned and served warm.

# Ingredient List:

→ 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

# Directions:

01 - Heat the olive oil in a nonstick skillet with lid over medium heat until shimmering and fragrant, approximately 1 minute.
02 - Sprinkle the crumbled feta evenly into two small nests in the pan, each approximately the size of a fried egg, spacing them evenly.
03 - Allow the feta to sizzle undisturbed for 1 to 2 minutes until the edges begin to brown and crisp, developing a golden crust.
04 - Gently crack one egg into the center of each feta nest, being careful to keep the yolks intact.
05 - Cover the pan with the lid and cook for 3 to 4 minutes, or until the egg whites are fully set but the yolks remain runny. For firmer yolks, extend cooking by 1 to 2 minutes.
06 - Remove from heat and season with black pepper and red pepper flakes if desired.
07 - Transfer immediately to toasted bread and garnish with fresh herbs if desired. Serve while warm.

# Expert Advice:

01 -
  • It takes 12 minutes from stovetop to plate, so even rushed mornings feel intentional.
  • That crispy, salty feta gives you texture that plain fried eggs never could—it's almost like edible gold.
02 -
  • The feta won't crisp if your oil isn't hot enough at the start—wait for that shimmer or you'll end up with soft cheese instead of crunchy edges.
  • Covering the pan is what makes this work; it steams the egg whites gently while the yolks stay runny, and that contrast is everything.
03 -
  • Room temperature eggs cook more evenly and set at the same pace as the feta, so pull them from the fridge a few minutes before you start.
  • If you love runny yolks, resist the urge to peek under the lid—let the pan do its job and trust the timer.
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