Fried Eggs with Fresh Herbs and Grated Cheese
A tasty, quick, and satisfying breakfast! Fried eggs are one of the go-to breakfast options. Not only does this dish come together fast — literally five minutes and breakfast is ready — but it's also filling thanks to all the protein in the eggs. On top of that, you can dress up fried eggs with all kinds of add-ins (eggs pair well with so many things), getting a new flavor every time and keeping your menu interesting. Cheesy fried eggs, for one, are especially popular — that wonderful aroma and crisp, golden cheese edge are hard to resist.
Cooking method
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Step 1:
Get your ingredients ready. A couple of eggs is plenty for one person's breakfast. You can adjust the amount of the other ingredients to your taste. Butter makes for a more fragrant, flavorful dish, though it's higher in calories — so if you're watching what you eat, swap in a vegetable oil instead.
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Step 2:
For the cheese, go with a real, natural product — it's not only tastier and better for you, it actually melts instead of just sitting there in a grated heap. Grate the cheese on the medium holes of a box grater. If you'd rather skip the grater, you can chop it with a knife, but chop it very fine.
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Step 3:
Put a pat of butter in the skillet and melt it. Once it's warm, crack in the eggs — keeping the yolks intact if you want them sunny-side up. Or, if you prefer, break them up with a fork for a scramble. Either way, the flavor is just as good.
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Step 4:
Once the whites set, sprinkle the eggs with ground black pepper and just a little salt so you don't overdo it (remember, the cheese is coming and it's plenty salty on its own). When the yolks have cooked a bit, scatter the grated cheese over the top. Cover the skillet with a lid and cook over medium heat for about 3–5 minutes.
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Step 5:
Cooking time depends on your stove, your pan, and your preference: if you like a runny yolk, pull the skillet off the heat sooner; for firmer eggs, give them a bit longer — you can even finish them on the turned-off burner. Slide the eggs onto a plate, or serve them right in the skillet, and top with chopped fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Cheese 'uglichsky' - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
