Quick & Easy Parmesan and Feta Fried Eggs

Ingredients

• 2 each Eggs (large, farm‑fresh if possible)
• 2 pieces Small Flour Tortillas (6‑inch diameter, soft)
• 0.25 cup Feta Cheese (crumbled)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 1 teaspoon Olive Oil (for light coating of the griddle)
• 0.25 cup Guacamole (Avocado Verde) (store‑bought or homemade)
• 1 teaspoon Lime Juice (freshly squeezed, optional)
• 1 tablespoon Cilantro (chopped, optional garnish)
• 1 pinch Red Chili Flakes (optional heat)

Instructions

1. Preheat Griddle

   Set the Blackstone griddle to medium‑low heat (about 300°F) and let it warm for 2 minutes.

   Time: PT2M

   Temperature: 300°F

2. Lightly Oil the Surface

   Drizzle 1 teaspoon olive oil onto the griddle and spread it thinly with the spatula.

   Time: PT30S

3. Create Cheese Base

   Sprinkle the crumbled feta in a small circle and scatter the grated Parmesan around it, forming a compact mound.

   Time: PT1M

4. Crisp the Cheese

   Allow the cheese to cook undisturbed until golden and crisp, about 2 minutes.

   Time: PT2M

5. Add the Eggs

   Crack two eggs directly onto the crispy cheese, spacing them evenly.

   Time: PT30S

6. Season Lightly

   Add a pinch of salt and pepper if desired; remember the cheese is already salty.

   Time: PT15S

7. Finish Cooking the Eggs

   Cover the griddle with a lid or foil for 1 minute to set the whites while keeping the yolk runny.

   Time: PT1M

8. Toast the Tortillas

   Place each tortilla on the griddle, toast lightly for about 30 seconds, flip and toast the other side briefly.

   Time: PT1M

9. Assemble the Tacos

   Spread a spoonful of guacamole on each tortilla, slide the cheesy egg onto the guac, drizzle lime juice, and garnish with cilantro and chili flakes.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

5g