Fry Your Eggs in a Pile of Crumbled Feta

Fry Your Eggs in a Pile of Crumbled Feta

Last night, I read a quote from country singer Orville Peck that resonated with me: “Scrambled is for people who don’t like eggs.” I think the fringed-faced singer is on to something. Scrambling an egg lets you forget the biological realities of the food, something that’s much harder to ignore with a sunny side up, or even fully fried egg. Real egg lovers appreciate the natural magic of a bright yolk in the middle of a stark white, but that doesn’t mean we can’t elevate the white.

The white, as you probably know, is largely flavorless, accept for a hint of sulfur. It’s pretty much pure protein, a carrier for the rich, golden yolk. To make it a little more enticing, I like to fry my eggs on top of other, flavorful ingredients, like herbs, bread crumbs, and cheese. Shredded cheddar is my norm—it makes a lovely frico—but feta is more fun, and slightly less pedestrian.

Photo: Claire Lower

Whether you make your own feta or buy it at the store, the salty sheep’s milk cheese brings a savory, funky flavor that makes the white of your fried egg more interesting. Instead of being merely cheesy, it’s briny and tangy, but still deeply creamy, and it crisps in a pan like a dream. It adds needed texture and flavor to the white of your egg, so it’s good down to the last bite.

Feta-Fried Eggs

What you’ll need:

  • 2-3 tablespoons crumbled feta
  • 1 egg
  • Optional: Olive oil and fresh herbs for finishing


  1. Sprinkle 2-3 tablespoons of crumbled feta in a nonstick pan. You want it to take up a little more space than your egg, so the cheese forms a crispy border.
  2. Set the pan over medium heat, let the cheese melt for a minute, then crack the egg on top of the cheese. Cook until the white is fully set and the cheese is crispy on the bottom, then transfer to a plate with a rubber or silicone spatula.
  3. Finish with a drizzle of olive oil and a smattering of roughly chopped fresh herbs, along with your usual salt and pepper. (Go easy on the salt—feta has plenty of it.)

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