This low carb 2-ingredient feta fried egg is exactly the kind of breakfast my roommate sears off before work: fast, salty, and ridiculously crispy around the edges. It’s inspired by the recent wave of feta-and-egg skillet recipes, but pared down to the essentials so the feta can caramelize into a lacy, browned ring that cradles a bright, runny yolk. With just cheese and an egg, you get a satisfying, high-protein breakfast that feels more special than the effort it takes.
Serve the feta fried egg hot, straight from the pan, on a plain white plate so you can really see that golden ring of cheese. Keep it low carb by sliding it over a handful of peppery arugula or baby spinach, or plate it alongside sliced avocado and a few cherry tomatoes. If you’re less concerned about carbs, it’s wonderful over a piece of toast or tucked into a warm pita. A strong cup of coffee or black tea balances the richness, and a spoonful of plain yogurt on the side adds a cool, creamy contrast.
Low Carb 2-Ingredient Feta Fried Eggs
Servings: 1
Ingredients
1/3 cup crumbled feta cheese (sheep’s milk or cow’s milk, packed lightly)
1 large egg
Directions
Set a small nonstick or well-seasoned skillet (6 to 8 inches) over medium heat and let it warm for 1 to 2 minutes so the surface is evenly heated.
Scatter the crumbled feta into the dry skillet in an even ring, leaving a small open space in the center for the egg. The cheese should form a loose circle with a gap about the size of a silver dollar in the middle.
Let the feta cook undisturbed for 2 to 3 minutes, until it melts, starts to sizzle, and the edges turn deeply golden and bubbly. You’re looking for caramelized, browned spots, not just melted cheese.
