5 Ingredients or Fewer

Cheese-Crusted Eggs

by:
November 12, 2015
2 Ratings
Photo by Rocky Luten
Author Notes

My brother came up with this when he saw a glut of cave-aged cheddar in his fridge. He also made it for me with Parmesan—I think any kind of hard or semi-hard cheese would work. Using the cheese's intrinsic oils instead of other cooking oils fries the eggs gently, creating a salty, crispy, cheesy bottom crust juxtaposed against the creaminess of the eggs on top. You can use finely chopped, coarsely chopped, grated, or shredded cheese, though you'll have a different distribution of cheese along the crust and it'll affect how quickly the cheese will cook/brown. It's like a choose-your-own-adventure kind of breakfast! —M Helen

  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 1
Ingredients
  • 1/3 cup (or more) hard or semi-hard cheese, like cheddar or Parmesan, chopped or grated
  • 2 eggs
  • Salt and pepper, to taste
In This Recipe
Directions
  1. In a skillet heated over medium-high heat, add the cheese. As the cheese begins to melt and release its oils, crack the eggs into the skillet over the cheese and season with salt and pepper.
  2. If the eggs don't cover all of the cheese, gently try to spread the whites over the cheese or scrape the cheese towards the egg. Cook the eggs until the whites are set, or to your preference.
  3. Transfer to a plate and enjoy.

See what other Food52ers are saying.

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    Irene Van Nostrand
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    Dave Jacksmack Fulton
  • Jeff Winett
    Jeff Winett

8 Reviews

Irene V. February 7, 2019
I make egg muffin sandwiches (egg, cheese and ham) that I reheat for breakfast. I cook my eggs on a bed of cheese, per your suggestion. To me, it tastes better and is less messy when reheating them. I do flip them to harden the yolk but it still works. Lately, I have been using sliced havarti cheese. Thanks for sharing your idea... it is extends to other uses!
 
Sue January 4, 2017
HIGHLY Recommend this with aged Beaufort cheese. It's delicious!
 
cookycat November 10, 2016
This is so good I may become addicted. Cheddar cheese and farm fresh free range brown eggs, so yummy. My cat wanted a taste and now I have to share with him.
 
Lisa R. October 21, 2016
Yum! Just tried it with Romano cheese. Easy and tasty.
 
Mary K. August 23, 2016
Would an aged smoked gouda wedge work (its the end/rind)?
 
Dave J. April 21, 2016
I believe this is called eggs frico. I have been having one egg served this way every morning for 6 months or so. Fantastic. I like pepper jack or colbyjack cheese for the base. Avoid Mexican blend cheeses, they blacken before the egg is cooked.
 
Jeff W. December 16, 2015
I'm typically a fellow who does sweets more than any other food group, despite knowing that more day time protein in my diet would be good for me. Well now thanks to you, I've been enjoying a protein filled day time (approximately 200 calorie) snack....an ounce of powder fine Reggiano, and then cracking in a jumbo egg, after the oils from the cheese exude. WOW, is this ever satisfying and so delicious. No need for salt either! I even Amazon'ed 2 (4.75 inch) non-stick Tefal little skillets. Thanks Melissa, so much, for sharing.
 
Author Comment
M H. December 16, 2015
Hi Jeff,
I'm so glad you like it! I was pretty amazed, too, at how delicious and healthy this is!