Quick & Easy Parmesan & Feta Fried Eggs

Ingredients

• 2 tablespoons Parmesan Cheese (freshly grated)
• 2 tablespoons Feta Cheese (crumbled)
• 2 large Large Eggs (room temperature)
• 1/4 teaspoon Salt (fine sea salt)
• 1/8 teaspoon Black Pepper (freshly ground)
• 2 pieces Small Flour Tortillas (6‑inch, lightly toasted)
• 1/2 medium Avocado (sliced)
• 1 teaspoon Lime Juice (freshly squeezed)
• 1 tablespoon Cilantro (chopped)

Instructions

1. Mix Cheese Base

   Combine the grated Parmesan and crumbled feta in a small bowl; set aside.

   Time: PT2M

2. Preheat Griddle

   Turn the Blackstone Griddle to medium‑high heat (about 375°F) and let it heat for 2 minutes.

   Time: PT2M

   Temperature: 375°F

3. Toast Tortilla

   Place each tortilla on the griddle and toast for about 30 seconds per side until just warm and slightly pliable; remove and set aside.

   Time: PT1M

   Temperature: 375°F

4. Melt and Crisp Cheese

   Sprinkle the cheese mixture onto the griddle in a thin, even layer, allowing the edges to spread and crisp while the center stays buttery. Let it cook for about 2 minutes.

   Time: PT2M

   Temperature: 375°F

5. Cook Egg in Cheese Fat

   Crack an egg directly onto the melted cheese, season with salt and pepper, and cook until the whites are set but the yolk remains runny, about 3 minutes. Repeat with the second egg.

   Time: PT3M

   Temperature: 375°F

6. Assemble the Dish

   Place each toasted tortilla on a plate, slide the cheese‑cooked egg onto the tortilla, top with avocado slices, a drizzle of lime juice, and chopped cilantro.

   Time: PT1M

7. Serve Immediately

   Enjoy the eggs while hot; the cheese edges stay crisp and the yolk stays runny.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g