Two Fried Eggs, 2 Year Aged Vermont Cheddar Recipe

Grate cheese and prep eggs

Grate the 2‑year aged Vermont cheddar until you have about 1/2 cup. Crack the eggs into small individual bowls or ramekins (one per egg) so you can gently slide them into the pan without breaking yolks. Measure out butter, oil, and seasonings; have toast ready if serving immediately.

Heat pan

Place a 10‑inch nonstick or well‑seasoned stainless steel skillet over medium heat. Add the neutral oil and swirl briefly (about 15 seconds) to coat — this helps prevent butter from burning.

Melt butter

Add 1 tablespoon unsalted butter to the pan and let it foam and just begin to turn a light golden color, about 30–45 seconds. Reduce heat to medium‑low so the butter does not brown.

Cook eggs sunny‑side or basted

Gently slide each egg from its bowl into the pan, spacing them slightly apart. Sprinkle a pinch (about 1/4 tsp total) of fine sea salt over the whites. For sunny‑side: cook gently, spooning some hot butter over the whites and edge of each yolk once or twice until the whites are set but yolks remain runny, about 3–4 minutes. For basted: after about 1 1/2–2 minutes, add 1 tablespoon cold water to the pan and immediately cover for 30–45 seconds to steam‑cook the tops until whites are set, yolks still soft. Total cook time ~3–4 minutes depending on preferred doneness.

Season

Once the whites are fully set and the yolks are at desired doneness, use a spatula to transfer the eggs carefully to a plate or directly onto the toasted bread if assembling open‑faced. Sprinkle the remaining fine sea salt (to taste) and freshly ground black pepper evenly over the eggs.

Melt cheddar over eggs

While eggs are still hot on the plate or on the toast, immediately sprinkle the grated 2‑year aged Vermont cheddar evenly over the eggs (about 1/2 cup). The residual heat will begin to soften the cheese. If you prefer the cheese fully melted, place the plate under a preheated broiler for 30–45 seconds or cover the plate with a large bowl for 1–2 minutes to trap heat until the cheddar is melted to your liking. Watch closely to avoid overcooking the yolks.

Finish and garnish

If using, sprinkle flaky sea salt lightly over the melted cheddar for texture. Garnish with chopped fresh chives for color and mild onion note. Serve immediately on toasted bread or English muffins spread with a little butter if desired.