Go Back

Whipped Feta Fried Eggs

A luxurious and viral breakfast dish featuring thick sourdough toast generously slathered with creamy, garlicky whipped feta and topped with a crispy, olive-oil fried egg and hot honey.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 Servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mediterranean Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Whipped Feta
  • 6 ounces Block Feta Cheese Packed in brine, patted dry
  • 1/4 cup Plain Greek Yogurt Full fat preferred
  • 1 clove Garlic Grated or finely minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Fresh Lemon Juice
The Eggs and Toast
  • 2 large Fresh Eggs
  • 2 Tablespoons Olive Oil For frying
  • 2 thick slices Sourdough Bread Toasted
Garnishes
  • 1 Tablespoon Hot Honey Or chili crisp, for drizzling
  • 1 Tablespoon Fresh Dill or Parsley Chopped
  • 1 pinch Flaky Sea Salt To taste
  • 1 pinch Black Pepper Freshly ground

Equipment

  • Food processor
  • Cast Iron or Non-stick Skillet
  • Slotted Spatula

Method
 

  1. In a food processor, combine the block feta, Greek yogurt, grated garlic, 1 tablespoon of olive oil, and lemon juice.
  2. Blend the mixture for 2-3 minutes, scraping down the sides as needed, until the feta is completely smooth, airy, and creamy. Set aside.
  3. Toast your thick slices of sourdough bread until golden and crunchy.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once shimmering, carefully crack the eggs into the pan.
  5. Fry the eggs undisturbed for 2-3 minutes until the whites are set and blistered, the edges are crispy and golden brown, and the yolks are still runny.
  6. Spread a generous, thick layer of the whipped feta onto each slice of toasted sourdough.
  7. Using a slotted spatula, carefully transfer one crispy fried egg onto the top of each feta-slathered toast.
  8. Drizzle the eggs with hot honey or chili crisp, then garnish with fresh herbs, flaky sea salt, and freshly cracked black pepper. Serve immediately.

Notes

Do not use pre-crumbled feta for this recipe, as it contains anti-caking agents that will prevent the cheese from whipping into a smooth consistency. The whipped feta can be made up to 5 days in advance and stored in the refrigerator.