Why It Works
- Wrapping eggs and cheese in a crepe delivers melted cheese and a runny, golden yolk.
A classic egg, cheese, and ham filling for crepes. Prepping these for a Sunday brunch? You can make the plain crepes up to three days ahead of time using our Basic Crepe Batter, store them in the refrigerator wrapped in plastic, then fill them the day of.
How to Make Sunny-Side Up Fried Eggs
1 tablespoon (15g) unsalted butter, divided
4 large eggs
Kosher salt and freshly ground black pepper
4 cooked basic crepes
4 ounces (113g) grated Gruyère or other good melting cheese, divided
4 slices ham (optional), divided
Minced fresh chives, for garnish
Melt 1 teaspoon (5g) butter in a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat. Add eggs and cook until whites are set but yolks are still runny. Season to taste with salt and pepper and transfer to a plate.
Melt 1/2 teaspoon (3g) butter in same skillet and add a crepe. Spread 1 ounce (28g) grated cheese in center of crepe, top with ham (if using), then set a fried egg on top. Fold sides of crepe in to cover egg, leaving egg yolk exposed. Cook, swirling, until crisped on bottom, then transfer to a warmed plate. Repeat with remaining crepes, cheese, ham, and eggs. Garnish with chives and serve.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 25g||124%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|