Feta Fried Eggs Grilled Cheese

I stumbled on this combo during a desperate lunch break when all I had was leftover feta, eggs, and bread. The salty feta crisps up around the eggs like a lacy cheese frico and suddenly my ordinary grilled cheese felt restaurant worthy. Now its my go to when I want something indulgent but still quick enough for a weekday.

My roommate walked in while I was flipping these sandwiches and her jaw actually dropped. The smell of butter toasting on sourdough plus that distinctive feta sizzle made her abandon her salad plans immediately. We ate standing at the counter and it was absolutely worth the mess.

Ingredients

• 4 oz feta cheese crumbled: Buy a block and crumble it yourself for better texture and control over the circle shapes
• 4 slices cheddar or mozzarella: Cheddar adds sharpness while mozzarella brings the serious melt factor
• 2 tbsp unsalted butter room temperature: Soft butter spreads evenly without tearing the bread
• 4 slices sourdough or country bread: Sturdy bread holds up to the weight of the egg and prevents sogginess
• 2 large eggs: Room temperature eggs cook more evenly and prevent the feta from burning before the whites set
• 1 tbsp olive oil: Prevents the feta from sticking and helps it get that golden crispy edge
• Freshly ground black pepper: Feta is salty already so skip extra salt and let pepper shine
• Pinch of red pepper flakes optional: Adds just enough heat to cut through the richness

Instructions

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Fry the feta eggs:

Heat olive oil in a nonstick skillet over medium heat. Sprinkle half the feta in two circles the size of your bread slices. Crack an egg into each circle and season with pepper. Cook 2 to 3 minutes until the feta is golden and whites are set. Flip carefully and cook 1 minute for runny yolks or longer for firm ones.

Assemble the sandwiches:

Butter one side of each bread slice. Place two slices butter side down and layer each with two slices of cheddar or mozzarella. Top with the feta fried eggs and cover with remaining bread butter side up.

Grill to golden perfection:

Wipe out the skillet and return to medium heat. Grill sandwiches 2 to 3 minutes per side pressing gently until golden brown and the cheese is melted. Slice diagonally and serve immediately while the yolks are still warm.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This recipe became my comfort food staple after a terrible week at work. Something about the combination of warm yolks salty feta and buttery bread felt like a hug on a plate. Now whenever friends need cheering up I make these and watch the mood lift with every bite.

Make It Your Own

Sautéed spinach or sliced tomatoes work beautifully tucked under the egg. Just pat veggies dry before adding so your bread stays crisp. A layer of avocado or bacon takes this over the top if you are feeling fancy.

Bread Matters

Sourdough gives the best crunch and tang but a sturdy country loaf works too. Avoid soft sandwich bread as it will collapse under the weight of the egg. Day old bread actually grills better so do not worry about using slightly stale slices.

Serving Ideas

A crisp green salad with bright vinarette cuts through the richness. Tomato soup is classic for dunking. Hot sauce on the side lets everyone control their heat level.

• Keep the yolk runny for maximum sandwich dipping
• Let sandwiches rest 1 minute before slicing to prevent cheese runoff
• Use a sharp knife and gentle sawing motion to keep eggs intact

Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

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Hope this brings as much joy to your kitchen as it has to mine.