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

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.

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