Feta Fried Eggs Grilled Cheese (Printable Version)

Golden grilled sourdough layered with crispy feta-fried eggs and melted cheddar cheese.

# Ingredient List:

→ Dairy & Cheese

01 - 4 oz crumbled feta cheese
02 - 4 slices cheddar or mozzarella cheese
03 - 2 tbsp unsalted butter, room temperature

→ Bread

04 - 4 slices sourdough or country-style bread

→ Eggs

05 - 2 large eggs

→ Pantry

06 - 1 tbsp olive oil
07 - Freshly ground black pepper, to taste
08 - Pinch of red pepper flakes (optional)

# Steps:

01 - Heat a nonstick skillet over medium heat and add olive oil. Sprinkle half the feta in two circles approximately the size of the bread slices directly onto the skillet.
02 - Crack an egg into the center of each feta circle. Season with black pepper and optional red pepper flakes. Cook for 2 to 3 minutes until feta is golden and crispy and egg whites are set. Flip carefully and cook an additional minute for soft yolks or longer as desired. Remove and set aside.
03 - Butter one side of each bread slice. Place two slices buttered side down. Layer each with two slices of cheddar or mozzarella cheese, then top with a feta-fried egg. Cover with remaining bread slices, buttered side up.
04 - Wipe out the skillet and return to medium heat. Grill sandwiches 2 to 3 minutes per side, pressing gently, until golden brown and cheese has melted.
05 - Slice the sandwiches and serve immediately.

# Expert Advice:

01 -
  • It elevates a lunch staple into something that feels like you're eating at a restaurant without leaving your kitchen.
  • The feta crisps up in ways that change how you think about cheese entirely.
  • You can have dinner ready faster than the time it takes to order takeout.
02 -
  • Don't skip the step of wiping out the skillet between cooking the eggs and grilling the sandwich; leftover feta bits will burn and taste bitter.
  • Medium heat is your friend here—high heat will brown the bread before the cheese finishes melting, leaving you with a hot outside and cold center.
03 -
  • Room-temperature butter makes the difference between bread that tears and bread that accepts the butter like it's supposed to; take it out of the fridge 15 minutes before you start.
  • If your yolk breaks while flipping, don't panic—just gently slide the whole thing onto your sandwich and let the broken yolk soak into the cheese, which is arguably even better.
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