There is really no "recipe" for this fried egg dish, because it's just too easy and can be made with a variety of different ingredients. The basic concept of this dish is to incorporate the cheese and herbs (and other ingredients) into the egg white as the egg fries.
For more instructions and ingredient ideas, be sure to visit the Kitchen Notes.
For each egg, spread some of the cheese in a medium hot, non-stick skillet into a pile about the side of a fried egg.
Top the cheese with several leaves of a fresh herb and other ingredients*.
As the cheese melts, the herbs will cook into the cheese. When the edges of the cheese start to get a little crisp or brown, crack an egg on top of the herb/cheese mixture. You might need to use a spatula to keep the white of the egg inside the edge of the cheese.
Reduce the heat and cook the egg to a perfect sunny-side up. If the cheese starts to burn or get too brown, place a lid on the skillet to speed up the process of cooking the egg.
When the white of the egg is cooked and the cheese is crispy, remove from the skillet, add a touch of salt and pepper if desired, plate and enjoy!
Cheese Herb Combo - Choose a complementary cheese and herb combination.
Cheese - Avoid using soft cheese that just melts and spreads. Hard and semi-hard cheese work best.
Herbs - Fresh herbs yield the best flavor and texture. (Oregano and Sage are our favorites.) Be generous with the herbs to get the best results. Dried herbs work, but I didn't like the texture nor the flavor as much.
Subtle herbs don't work well by themselves. For example, neither chives nor dill provide that burst of herb flavor that one is going for with these eggs. Thyme is tasty, but you have to use quite a bit or mix it with oregano as a complement.
Salt and Pepper - Personally, I don't think this egg needs either salt or pepper, but that's a personal thing. Bobby likes a touch of both.
Flavor suggestions:
Recipe author: MJ of MJ's Kitchen