cheddar-fried eggs with bacon and herbs

ried eggs are the ultimate go-to meal. Sure, they’re great for breakfast, but I’m all about that late-night situation enjoyed straight from the stove with crusty bread for scooping up the runny yolk. Not much tastes better—except THESE eggs, because a layer of crispy cheddar cheese will make pretty much anything better. If you don’t have cheddar on hand, Parmesan, provolone, or Gruyère would all be delicious, too. I added a light and bright herb salad for a pop of freshness and color, but there’s absolutely nothing fancy or complicated about these eggs, which only adds to their charm and appeal. Before you start cooking, throw some bacon in the oven so that by the time your perfect eggs are finished, you’ll have it to enjoy alongside

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. MAKE THE HERB SALAD. In a medium bowl, whisk together the olive oil, lemon juice, honey, and shallot. Season with salt, pepper, and red pepper flakes. Add the parsley, dill, basil, oregano, chives, and avocado. Gently toss to combine.

Step 2

2. MAKE THE EGGS. In a small skillet over medium heat, sprinkle the cheese in an even layer. When the cheese begins to melt and release a bit of oil, after about 1 minute, crack the eggs over the cheese, keeping the yolks intact. Season the eggs with salt and black pepper.

Step 3

Cook, undisturbed, until the whites are just set but the yolk is still runny, 2 to 3 minutes, or to your preference.

Step 4

3. Slide the eggs onto a plate. Add the herb salad and crispy bacon.

Step 5

Sprinkle everything with red pepper flakes. Serve immediately.

Step 6

NOTE To get the crispiest possible bacon, I like to bake mine. Arrange however many slices you like on a baking sheet and pop them in the oven at 425°F until beginning to crisp, 10 to 15 minutes.

Step 7

When you take them out, let them sit for a few extra minutes to crisp up some more