Crispy Feta Fried Eggs on Toast

Crispy Feta Fried Eggs on Toast - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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I fried the cheese first. It’s a total game-changer

Stop Settling for Boring Fried Eggs

You know that feeling when you’re staring at the fridge and nothing looks good? This is the cure. We’re taking salty Greek feta and letting it get aggressive with a hot pan. It doesn’t just melt, it transforms into a golden, crispy crust that’ll make you wonder why you ever ate eggs any other way.

When that cheese hits the oil, the water evaporates and leaves behind the fats and proteins to fry into a literal “cheese cracker” attached to your egg. It’s a texture explosion—crunchy on the outside, velvety in the middle. It feels like a hug for your brain.

Ingredients

2 thick slices sourdough bread
2 large free-range eggs
3.5oz - 100g Greek feta, crumbled
1 tbsp extra virgin olive oil
Freshly cracked black pepper
Pinch fine sea salt
Fresh chives or parsley, finely chopped
Dukkah, optional

Steps

Step 1
Toast the sourdough until golden and crisp. Keep warm.
Step 2

In a large frying pan over medium heat, heat olive oil.
Step 3

Add the crumbled feta in two rough circles where each egg will sit. (Note: feta is quite salty so don’t over do it) Spread it slightly so it forms a thick bed. Let it cook undisturbed for 2 to 3 minutes. You’ll hear it start to sizzle as the moisture evaporates.
Step 4

Once the edges begin turning golden, crack one egg directly into the centre of each feta circle.
Step 5

Add 2 teaspoons of water, cover with a lid. Turn heat to low, cook gently for 3 to 4 minutes, or until the whites are set but the yolks are still soft.
Step 6

Season lightly with black pepper and no salt, remembering feta is already salty.
Step 7

Slide each feta-crusted egg onto the toasted sourdough. Finish with chopped chives, and Dukkah if using. Serve immediately.

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