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Breakfast of eggs and cheese in a frying pan

Egg and Cheese Breakfast in a Skillet

Quick, easy, tasty, and mouthwatering! This egg-and-cheese skillet breakfast is a great way to shake up your usual morning routine. Made from everyday ingredients, it has a clever twist — the white is cooked separately like a thin pancake, and the yolk is poured over the melted cheese on top.

katushafin

Recipe author

Breakfast of eggs and cheese in a frying pan

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Composition / ingredients

Servings:

Egg

Milk

Starch

1.5

Hard cheese

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 43 % 12 g

Carbohydrates 18 % 5 g

176 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make an egg-and-cheese skillet breakfast? Prep your ingredients. This recipe makes one serving, so for several people you'll cook them one at a time — though it's quick, especially if everything is ready to go. Any fat content of milk works. Any starch works too; if you use cornstarch, use twice as much as you would potato starch.
Step 2:

Carefully separate the egg into white and yolk. Try to keep the yolk whole and out of the white — it makes the dish both tastier and prettier. Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Step 3:

Lightly beat the white with a fork and pour in the milk. Then take a whisk and, whisking without stopping, sprinkle in the starch. Whisk until smooth — you want something like an omelet batter.
Step 4:

Grate the cheese on the coarse side of a grater — or the fine side, it doesn't really matter.
Step 5:

Heat a skillet over low heat. A small, single-serving nonstick pan works best. Add a drop of vegetable oil and spread it around with a brush — you don't need much for this dish. Pour the egg-and-milk mixture into the pan. Salt to taste.
Step 6:

Once the pancake is fully set on top and lightly browned underneath, scatter the grated cheese over it. Right away, fold the four edges in to make an envelope. Pour the yolk into the center. Cook a few more minutes over low heat. The cheese should melt completely and the yolk should just barely set while staying runny inside. You can even cover the pan with a lid — just watch that the yolk doesn't firm up.
Step 7:

Slide the finished dish out of the pan and serve right away — this breakfast is best hot. Sprinkle freshly ground black pepper on top. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk should hold its shape without spreading — shiny, domed, and even.
Any cheese works here — hard, semi-hard, or soft like mozzarella. What matters is that it tastes good, is good quality with no milk-fat substitutes, and melts well.
Important! The wrong pan can ruin even the best recipe, so it pays to pick the right skillet for what you're cooking.