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

Ingredient Substitutions

• Instead of Eggs: store‑bought large eggs
• Instead of Small Flour Tortillas: corn tortillas, low‑carb tortillas
• Instead of Feta Cheese: goat cheese, crumbled ricotta
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Guacamole (Avocado Verde): salsa, avocado slices
• Instead of Cilantro: parsley
• Instead of Red Chili Flakes: hot sauce

Equipment Needed

• Blackstone Griddle
• Spatula
• Small Mixing Bowl
• Knife
• Cutting Board
• Plate for Serving (optional)

Critical Steps — Do Not Skip

• Getting the feta‑Parmesan mixture crispy without burning.
• Cooking the egg to a set white while keeping the yolk runny.
• Toasting the tortilla just enough to be warm and slightly crisp.

Chef Tips from the Video

• Farm‑fresh eggs have richer yolks and a silkier texture; they also cook faster.
• A thin layer of oil is enough because feta and Parmesan release their own fats.
• For extra flavor, add a pinch of smoked paprika to the cheese before crisping.

Troubleshooting

Storage

Refrigerator: Store leftover eggs and cheese in an airtight container for up to 2 days.

Freezer: Tortillas freeze well; wrap tightly and keep for up to 1 month.

Room temperature: Guacamole should not sit at room temperature longer than 2 hours.

Make-Ahead Tips

• Crumble feta and grate Parmesan ahead of time; keep in a sealed container.
• Prepare guacamole in advance and store covered with plastic wrap touching the surface.
• Warm tortillas in a low oven or microwave and keep wrapped until ready.

Frequently Asked Questions