Cheddar-Crusted Fried Eggs
350Calories
23gProtein
28gFat
2gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 2 eggs
- 1.5 oz sharp cheddar
- 1 tsp butter
- Salt
Method
PREP
- Shred 1.5 oz sharp cheddar off the block if you can - bagged shreds are dusted with anti-caking starch that stops them fusing into a proper sheet.
COOKING
- Melt 1 tsp butter in a nonstick skillet over medium and scatter the cheddar in an even circle slightly wider than you want the finished egg to be.
- Let it melt, bubble, and go from foamy to flat and lacy, about 90 seconds. When the edges turn deep gold, crack 2 eggs directly onto the cheese.
- Cover the pan and cook 2 to 3 minutes, until the whites set and the cheese beneath has crisped into a solid golden raft.
FINISH
- Slide a spatula under the whole cheese crust and lift it out in one piece onto the plate. Salt the eggs, not the cheese - it brings plenty of its own. Serves 1.
💡 Pro-Tip: Wait for the cheese to stop bubbling before the eggs go in. That bubbling is water escaping, and if you crack the eggs in early the trapped moisture keeps the crust soft and floppy instead of crisp.
Cook it & auto-track the macros in the app →