Cheesy Fried Egg Recipes

CHEESY FRIED EGG

Steps:

• Place both cheeses in a mixing bowl, and add in the salt and pepper.
• Break the eggs into a separate dish, and add only the whites to the cheese.
• Add the milk to the mixing bowl, and beat until blended.
• Add the baking soda and beat again. Let it rest for 1-2 minutes.
• Place a pan over medium heat and melt the butter.
• When the butter has melted and starts to sizzle, add in the beaten egg whites with cheese and milk.
• Quickly make a little dent in the centre and add the egg yolks.
• Let it cool for a minute (or longer, if you prefer the yolks hard and not runny), adding butter to the edges if need be.
• Serve hot, with buttered toast.

CHEESE FRIED EGGS 3 WAYS

Steps:

• For method 1: Melt butter in your pan, crack the egg into the pan, season with salt and pepper, top with cheese and cover and cook. Once cooked, serve. This should take 2 minutes approx on a low heat.
• For method 2: Add grated cheddar on a non stick pan on a low heat. Let the cheese melt and then crack the egg on top. Season the egg with salt and pepper. Once the cheese has melted and crisped up and the egg cooked through, remove and serve.
• For method 3: Gently beat the egg in a bowl, just enough to break the yolk but not beat it like you do for an omelet. Add some cheese to that and then fry in a pan. Serve.

CHEESY FRIED EGGS

Steps:

• Heat up a skillet with Emborg butter.
• Separate the egg yolk-and white. Add Emborg Shredded Mozzarella and chives and mix it together.
• Then
• add the egg-white mixture to the warm skillet.
• Let the egg-white mix fry for 1-2 minutes and place the egg yolk in the middle.
• Leave it on the heat for 3-4 minutes (or until cooked)
• Serve it on a piece of toasted bread or your favourite fried rice

CHEESY GRITS WITH FRIED EGGS AND VEGETABLES

Steps:

• Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat.
• Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion.

FRIED CHEESY PICKLES

Steps:

• Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
• Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
• Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
• Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!

BEST EVER EGG & CHEESE SANDWICH

Steps:

• Melt margarine in frying pan.
• Add egg (don't break the yolk, but if you do that is alright too!).
• Gently fry the egg.
• Sprinkle the egg with the salt, black pepper and red pepper flakes. (if you don't like hot, leave them off).
• Flip the egg over. I like the yolk to be a bit soft. Polk the yolk after you have turned the egg so that a bit of the yolk seeps out.
• Spread the Cheez Whiz on one side of the bread.
• Put the egg on the bread and top with the other slice of bread. (I like the side with the pepper flakes to meet the Cheez Whiz).
• Return the sandwich to your fryng pan and grill until golden, flip over and grill the other side. (I don't butter the sandwich before frying).
• Enjoy!

CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
• Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
• Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
• Transfer the potato mixture to the baking dish. Spread evenly.
• Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
• Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
• Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
• Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
• Serve and sprinkle with chives, if desired.
• Enjoy!