Tangy Cheddar-Crusted Fried Egg Sandwich Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go. The cooking process moves quickly, so having the eggs cracked into a bowl, the cheese shredded, and the pickle brine measured will prevent any overcooking.

Toast the potato bun ahead of time so it is ready for immediate assembly. Clear your workspace to allow for efficient movement between the stove and your serving plate.

Instructions

Developing the cheese crust

1. 1Create the cheddar crust
   Place a nonstick skillet over medium heat. Evenly sprinkle the shredded medium cheddar into the pan to form a base. Crack both eggs directly onto the melting cheese and arrange the dill pickle slices around the edges of the pan.
   Look for The cheese begins to bubble and melt into a lacy structure.
   Tip Ensure the pan is hot before adding the cheese to achieve a crisp, brown crust rather than just melted cheese.

The cheese should be melting evenly across the pan, bubbling at the edges, and beginning to take on a light golden color. The eggs are added on top, and the pickles are placed around the perimeter. Check that the cheese is not smoking; if it is, lower the heat immediately to avoid a bitter, burnt taste.

Frying and steaming

2. 2Fry and steam
   Fry the eggs for approximately two minutes until the cheese underside is golden brown and crispy. Pour the dill pickle brine into the pan and immediately cover with a lid to steam for 45 seconds. To cook the eggs through to a safe 160°F (71°C), continue cooking until the yolks are fully set.
   Look for The steam creates a sizzle and the egg whites turn opaque and firm.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the lid tightly sealed to trap the steam effectively, which helps cook the top of the eggs without burning the cheese bottom.

The cheese underside is now a deep, crispy golden brown. Once the brine is added and the lid is placed, the pan should be filled with steam. Listen for the sizzle as the brine hits the hot surface. Ensure the eggs are cooking through evenly without the cheese bottom turning dark brown or black.

Assembly

3. 3Assemble the sandwich
   Carefully lift the crispy-cheese egg stack with a spatula and place it onto the toasted potato bun spread with chipotle mayo. Serve immediately while the crust is still warm and crunchy.
   Look for The sandwich is stacked and ready to serve.
   Tip Toast the bun lightly so it holds the weight of the cheesy eggs without becoming soggy from the pickle brine moisture.

The egg and cheese stack should be firm enough to lift with a spatula without breaking apart. The potato bun should be warm and toasted, providing a soft contrast to the crispy cheese.

Note that this recipe uses soft, runny eggs; if you prefer them firm, ensure they reach 160°F (71°C). Once assembled, the sandwich should be served immediately to maintain the textural contrast.

Common mistakes

Avoid using high heat, which will burn the cheese before the eggs have a chance to cook through. Keep the heat at a steady medium to allow the cheese to crisp slowly.

Additionally, avoid overcrowding the pan, as this prevents the cheese from forming a proper lacy crust. Finally, do not skip the steaming step, as the brine is essential for both the flavor and the proper cooking of the egg tops.

How to tell it’s done

The eggs are done when the whites are completely opaque and firm. If you prefer them cooked through, the yolks should reach an internal temperature of 160°F (71°C). The cheese crust should be deep golden brown and crispy at the edges.

If the cheese is pale or soft, it needs more time in the pan over medium heat before adding the brine. The final result should be a cohesive, crunchy patty of cheese and eggs.

• Egg dishes: 160°F (71°C) in the thickest part