Author Notes

My brother came up with this when he saw a glut of cave-aged cheddar in his fridge. He also made it for me with Parmesan—I think any kind of hard or semi-hard cheese would work. Using the cheese's intrinsic oils instead of other cooking oils fries the eggs gently, creating a salty, crispy, cheesy bottom crust juxtaposed against the creaminess of the eggs on top. You can use finely chopped, coarsely chopped, grated, or shredded cheese, though you'll have a different distribution of cheese along the crust and it'll affect how quickly the cheese will cook/brown. It's like a choose-your-own-adventure kind of breakfast! —Melissa