Feta Fried Eggs Grilled Cheese (Printable)

Crispy feta and eggs layered with melted cheese on grilled sourdough for a rich, savory meal.

# 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)

# Directions:

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 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 feta is golden and crispy and egg whites are set. Flip carefully and cook 1 more minute for soft yolk or longer for firmer yolk. Remove from skillet and set aside.
03 - Butter one side of each bread slice. Place two slices buttered side down on a clean surface, then layer each with 2 slices of cheddar or mozzarella cheese.
04 - Top each cheese-layered bread slice with a feta-fried egg. Cover with the remaining bread slices, buttered side up.
05 - Wipe out the skillet and return to medium heat. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Slice sandwiches and serve immediately.

# Expert Advice:

01 -
  • The feta gets crispy and nutty when it hits the heat, creating pockets of flavor that plain cheese can't match.
  • It's ready in 20 minutes but feels fancy enough to serve to people who actually care about what they're eating.
  • That runny yolk becomes your sauce—no mayo needed, just honest richness.
02 -
  • Don't flip before those 2 to 3 minutes are up or your feta falls apart and your egg runs everywhere—patience pays off here.
  • Medium heat is non-negotiable; high heat will burn the bread while the cheese inside is still cold, and nobody wants that disappointment.
  • The key to a perfectly melted center is pressing gently while grilling, not aggressively—you want contact, not a pancake.
03 -
  • If your cheese isn't melting fast enough by the time the bread is golden, lower the heat slightly and cover the skillet with a lid for 30 seconds—steam helps without burning.
  • Room temperature butter spreads without tearing the bread, which matters more than you'd expect.
  • Some people add a leaf or two of fresh spinach or a thin tomato slice between the cheeses and the egg—not enough to make it wet, just enough to add something green and fresh against all that richness.
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