Cheesy Scallion Pancakes Crispy Fried Feta & Eggs – Two Ways

Ingredients You’ll Need

• Feta Cheese (¼ cup, crumbled): Forms a golden, crispy layer that’s rich and savory.
• Harissa or Pesto (1 tbsp): Choose harissa for heat or pesto for a herby finish.
• Egg (1 large): Cook it your way—runny, jammy, or fully set.
• Fresh Dill or Basil (1 tbsp, chopped): For color and fresh flavor.
• Avocado Oil Cooking Spray: Helps everything crisp without sticking.
• Small Tortilla (1): Optional, but perfect for wrapping up all the deliciousness.

Tip: Use block feta and crumble it yourself—it melts better and crisps more evenly than pre-crumbled feta.

How to Make Crispy Fried Feta & Eggs

Step 1: Crisp the Feta
Heat a small nonstick skillet over medium heat. Lightly spray with avocado oil. Sprinkle the crumbled feta in a circle, leaving a space in the middle for the egg. Let it melt and sizzle for 2–3 minutes, until the edges turn golden brown.

Step 2: Add the Flavor Base
Spoon harissa or pesto into the center of the feta ring. This will melt slightly and create a flavorful pocket for the egg.

Step 3: Crack the Egg
Carefully crack an egg over the harissa or pesto. Cook for 3–5 minutes, depending on how you like your yolk. Cover the pan with a lid for a softer top or leave uncovered for a crispy edge and sunny yolk.

Step 4: Garnish and Serve
Sprinkle fresh dill or basil over the top. Use a wide spatula to gently lift and transfer the crispy feta and egg onto a warm tortilla or toast.

Step 5: Toast the Tortilla (Optional)
In the same pan, toast the tortilla for 1–2 minutes per side until warm and golden. Serve the feta and egg on top or wrap it up to eat on the go.

Make It Your Way: Variations to Try

• Spicy Version: Use harissa and add a pinch of chili flakes for more heat.
• Mediterranean Style: Add a few chopped cherry tomatoes and olives with the egg.
• Veggie Boost: Toss in spinach, mushrooms, or sautéed zucchini before adding the egg.
• Brunch-Style: Serve with avocado slices, a drizzle of hot honey, or a soft-boiled egg on the side.

Expert Tips for Success

• Nonstick pan is key – It helps prevent the feta from sticking or burning.
• Don’t rush the crisping – Let the feta get golden before adding the egg.
• Watch your heat – Medium is perfect. Too high, and the cheese may burn before the egg sets.
• Customize it – This recipe works with goat cheese, ricotta salata, or even Parmesan for different flavors.

Serving Suggestions

• Wrap in a tortilla for a breakfast taco
• Top a slice of sourdough or naan
• Serve with a side of sautéed greens
• Add to a grain bowl with quinoa or rice

Storage & Leftovers

This recipe is best served fresh, but if you do have leftovers:

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheat: Use a nonstick pan over medium heat to re-crisp. Microwave will work, but you may lose some texture.
• Note: The tortilla may get soggy after storing, so toast fresh before serving.

Nutrition

Calories: 277 kcal | Carbohydrates: 20g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 219 mg | Sodium: 921 mg | Potassium: 188 mg | Fiber: 1g | Sugar: 3g | Vitamin A: 561 IU | Vitamin C: 3 mg | Calcium: 261 mg | Iron: 2 mg