Crispy Feta Fried Eggs

A BUZZWORTHY BREAKFAST INGREDIENTS 1 red onion, thinly sliced 1 cup water 1/2 cup apple cider vinegar 1 tsp. kosher salt 1 container (4 oz.) PRIVATE SELECTION™ Feta Cheese Crumble 1 Tbsp. PRIVATE SELECTION Italian Extra Virgin Olive Oil, plus more for drizzling 4 large eggs PRIVATE SELECTION Tellicherry Black Peppercorns Grinder 1 avocado, pitted and sliced Red pepper flakes PREPARATION 1. Make pickled red onion: Place onion in heatproof glass jar. In small saucepan over medium-high heat, bring water, vinegar and salt to a simmer, stirring to dissolve salt. Pour over onion in jar and allow to cool. Refrigerate until needed. 2. Heat 10-inch nonstick skillet over medium heat until hot enough that drop of water sizzles on contact. Add feta and form into circle around edge of pan with opening in center. Cook about 30 seconds, until feta begins to bubble and melt, then add 1 tablespoon oil to open center. Crack eggs over oil and season with several grinds of pepper. 3. Cover skillet and turn heat to medium-low or low. Cook until egg whites are set, but yolks are still runny, 3-4 minutes. 4. Uncover skillet and turn heat back to medium. Cook additional 30 seconds-1 minute to crisp feta and ensure eggs reach a safe internal temperature of 160°F. 5. Use silicone spatula to loosen feta eggs and slide onto 2 plates. Serve immediately, topped with avocado, pickled red onion, pinch of red pepper flakes and drizzle of oil. Refrigerate any leftovers.

Unbalanced

% Daily Values based on a 2,000 calorie diet