Breakfast Upgrade: Just 2 ingredients. My roommate cooks up this crispy morning dish before work and the caramelized edges are insanely good.

This low carb 2-ingredient feta fried egg is exactly the kind of breakfast my roommate sears off before work: fast, salty, and ridiculously crispy around the edges. It’s inspired by the recent wave of feta-and-egg skillet recipes, but pared down to the essentials so the feta can caramelize into a lacy, browned ring that cradles a bright, runny yolk. With just cheese and an egg, you get a satisfying, high-protein breakfast that feels more special than the effort it takes.

Serve the feta fried egg hot, straight from the pan, on a plain white plate so you can really see that golden ring of cheese. Keep it low carb by sliding it over a handful of peppery arugula or baby spinach, or plate it alongside sliced avocado and a few cherry tomatoes. If you’re less concerned about carbs, it’s wonderful over a piece of toast or tucked into a warm pita. A strong cup of coffee or black tea balances the richness, and a spoonful of plain yogurt on the side adds a cool, creamy contrast.

Servings: 1

1/3 cup crumbled feta cheese (sheep’s milk or cow’s milk, packed lightly)

Set a small nonstick or well-seasoned skillet (6 to 8 inches) over medium heat and let it warm for 1 to 2 minutes so the surface is evenly heated.

Scatter the crumbled feta into the dry skillet in an even ring, leaving a small open space in the center for the egg. The cheese should form a loose circle with a gap about the size of a silver dollar in the middle.

Let the feta cook undisturbed for 2 to 3 minutes, until it melts, starts to sizzle, and the edges turn deeply golden and bubbly. You’re looking for caramelized, browned spots, not just melted cheese.

When the feta ring is sizzling and the underside is clearly browning, carefully crack the egg into the open center. If needed, tilt the pan slightly so the white stays mostly in the middle and doesn’t completely cover the cheese.

Continue cooking over medium heat for 3 to 4 minutes, or until the egg white is fully set but the yolk is still runny, and the feta has a dark golden, crispy edge. If the cheese threatens to burn before the white sets, briefly lower the heat.

Slide a thin spatula under the feta ring, loosening it gently around the edges. Transfer the feta fried egg to a white plate so the bright yolk and caramelized cheese ring are visible, and serve immediately while the cheese is still crisp.

For a slightly milder flavor, use a mix of feta and another white cheese such as queso fresco or a dry mozzarella, keeping the total amount the same so you still get that caramelized ring. If you want a firmer yolk, simply cook the egg a minute or two longer over low heat, or briefly cover the pan to trap steam. You can also shape the feta into two smaller rings and crack a quail egg into each for a bite-sized version. A pinch of dried oregano, black pepper, or red pepper flakes can be sprinkled over the feta as it cooks without breaking the 2-ingredient spirit too much, but keep in mind anything beyond egg and feta means it’s no longer strictly two ingredients. Use a nonstick or very well-seasoned skillet so the cheese releases cleanly; stainless steel tends to grab and can tear the crispy ring. For food safety, use fresh, refrigerated eggs with intact shells, and cook until the whites are fully opaque. If you’re pregnant, immunocompromised, or serving young children, consider cooking the yolk until more set rather than leaving it very runny. Always handle hot pans and melted cheese carefully, as splatters and caramelized dairy can cause burns.