Feta Fried Eggs Grilled Cheese (Print Version)

Golden grilled bread with crispy feta-fried eggs and melted cheddar for a delicious vegetarian twist.

# What You'll Need:

→ 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 red pepper flakes (optional)

# How to Make It:

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 onto the skillet.
02 - Crack one egg into the center of each feta circle. Season with black pepper and red pepper flakes if desired. Cook for 2–3 minutes until feta is golden and egg whites are set. Flip carefully and cook 1 additional minute for soft yolks or longer for firmer yolks. Remove and set aside.
03 - Butter one side of each bread slice. Place two slices buttered side down on a surface, layer each with two slices of cheddar or mozzarella, then top each with a feta-fried egg. Cover with the remaining bread slices, buttered side up.
04 - Wipe out the skillet, return to medium heat, and grill sandwiches for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
05 - Slice sandwiches and serve immediately.

# Additional Tips::

01 -
  • The feta gets impossibly crispy and salty while the egg stays creamy—two textures that shouldn't work together but absolutely do.
  • It's ready in twenty minutes, which means you can make it on a Tuesday night without overthinking it.
  • The combination of gooey melted cheese, crispy feta, and a soft yolk creates something that tastes like you tried much harder than you actually did.
02 -
  • Don't crowd the feta in the pan; give each circle space so the cheese can get crispy instead of steaming.
  • The egg yolk will be hot enough to finish cooking from residual heat, so pull it off the pan a touch earlier than you think you should.
  • Press the sandwich gently while grilling—too much pressure squeezes out the yolk, too little leaves cold spots inside.
03 -
  • If your yolk breaks during flipping, you haven't failed—just crack the whole egg into the pan and make a scrambled version; it still tastes incredible.
  • Let the butter come to room temperature before spreading so you don't tear the bread, which makes grilling uneven and frustrating.
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