Feta Fried Eggs Grilled Cheese (Printable Version)

Crispy feta-fried eggs with melty cheddar on golden grilled bread for a flavorful 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, at 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)

# Method:

01 - Heat a nonstick skillet over medium heat and add the olive oil.
02 - Sprinkle half the crumbled feta in two circular shapes approximately the size of the bread slices directly onto the skillet.
03 - Crack an egg into the center of each feta circle. Season with black pepper and red pepper flakes if desired. Cook for 2 to 3 minutes until the feta crisps and egg whites set. Flip carefully and cook for 1 additional minute for a soft yolk or longer for firmer yolk. Remove and set aside.
04 - Butter one side of each bread slice. On a clean surface, place two slices buttered side down. Layer each with two slices of cheddar or mozzarella.
05 - Top each cheese-layered bread slice with a feta-fried egg and cover with the remaining bread slices, buttered side up.
06 - Wipe out the skillet and return to medium heat. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until the bread is golden brown and cheese has melted.
07 - Slice the sandwiches and serve immediately.

# Expert Hints:

01 -
  • Crispy feta edges give you a textural surprise that regular grilled cheese can't touch.
  • A runny yolk and melted cheddar together hit a comfort-food note that feels almost indulgent for a weeknight.
  • Takes barely 20 minutes, so it feels fancy without the fuss.
02 -
  • Don't skip the feta-crisping step—it's what transforms this from good to unforgettable, and rushing it or using low heat will give you sad, chewy feta instead.
  • Room-temperature butter spreads without tearing the bread, so plan ahead or leave a pat on the counter while you make the eggs.
  • A nonstick skillet is worth using here because flipping those delicate feta nests with a regular pan is a gamble.
03 -
  • If your feta is especially salty, rinse it briefly under cold water and pat dry—this gives you control over the salt level and prevents it from overshadowing the egg.
  • Keep a close eye on the bread as it grills because the second it goes golden, the cheese inside shifts from melting to melted, and a few seconds either way changes everything.
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