Feta Fried Eggs Grilled (Printable)

Crispy feta-fried eggs paired with melted cheddar on golden, grilled bread for a rich meal.

# 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 crumbled feta in two circles about the size of the bread slices directly on the skillet.
02 - Crack one egg into the center of each feta circle. Season with black pepper and red pepper flakes if using. Cook for 2 to 3 minutes until feta is golden and egg whites are set. Flip carefully and cook for 1 more minute for soft yolk, longer if desired. Remove eggs and set aside.
03 - Butter one side of each bread slice. Place two slices buttered side down on a clean surface. Layer each with two slices of cheddar or mozzarella cheese.
04 - Top each cheese-layered slice with a feta-fried egg. Cover with the remaining bread slices, buttered side up.
05 - Wipe the skillet clean and return to medium heat. Grill the sandwiches 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Slice sandwiches and serve immediately.

# Expert Advice:

01 -
  • The feta gets this impossible golden crust that stays crunchy even nestled in melted cheese and egg.
  • It looks fancy enough to impress someone, but simple enough to make on a random weeknight.
  • One sandwich is genuinely filling, yet you'll probably want to make two anyway.
02 -
  • The feta must be completely crumbled, not in chunks—small pieces crisp up evenly and create that gorgeous, crunchy texture.
  • Medium heat is non-negotiable; high heat will burn the outside before the cheese gets crispy, and the yolk will cook too fast.
03 -
  • Let butter sit out for 10 minutes so it spreads smoothly without tearing the bread.
  • Keep a lid nearby: if the cheese isn't melting fast enough, cover the skillet for 30 seconds to trap heat without burning the outside.
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