These Frico Eggs are crispy, cheesy, and yummy! I love how the Parmesan forms a golden crust around the egg white while the yolk stays perfectly soft. Served on a buttered English muffin with tomato, arugula, and a drizzle of sriracha, it’s basically a fancy café brunch you can make in your pajamas. Whether you’re cooking for one or feeding the whole family, this quick and easy recipe delivers big flavor with minimal effort.

There was a stretch where I made these frico eggs every weekend. They’re quick and easy, but still feel a little special, especially with good bread and fresh veggies. The crispy Parmesan base is what makes them unforgettable. I love fried eggs for their simplicity, but that extra layer of golden cheese and a drizzle of hot sauce really takes things up a notch. Adding the fresh arugula and tomato on a soft, buttered English muffin brings it all together for a simple but satisfying meal.

Helpful Tips

• Start with a warm pan, but keep the heat low. A nonstick skillet warmed over low heat gives the cheese time to melt and crisp without burning. Too hot, and it’ll go from golden to bitter in seconds.
• Use freshly grated Parmesan if you can. Pre-shredded cheese is fine in a pinch, but freshly grated Parm melts more evenly and gives you a cleaner, lacier frico. It’s worth the extra minute.
• Be patient with the eggs. Let the whites cook fully before sliding the eggs out of the pan. Rushing it can leave you with undercooked whites or broken yolks, and that’s not what we want here.

How to Make Frico Eggs Step by Step

Warm the skillet and add the cheese: Heat a 12-inch nonstick skillet over low heat. Sprinkle ½ cup of shredded Parmesan cheese into four 4-inch rounds in the pan.

Add the eggs: Let the cheese melt for about 1 minute, then crack 1 large egg onto each cheese round. Season the eggs with coarse salt and pepper to taste.

Cook the eggs: Continue cooking for about 4 minutes, or until the egg whites are fully set and the yolks are still runny.

Toast and butter the muffins: While the eggs cook, split and toast 2 English muffins. Spread 1 tsp of softened butter on the cut side of each half (you’ll use 4 tsp total).

Assemble the sandwiches: Top each muffin half with 1 thin slice of tomato and a handful of baby arugula (about 1 cup total).

Add the Frico eggs and finish: Place one Frico egg on top of each prepared muffin half. Drizzle with sriracha to taste and serve immediately. Enjoy!

Variations

• Add avocado slices or a schmear of cream cheese to the muffin base.
• Swap arugula for spinach or basil.
• Try hot honey or chili crisp instead of sriracha.
• Add cooked bacon or prosciutto under the egg for a meatier option.
• Sprinkle everything bagel seasoning on the cheese before cracking the eggs.

Serving Suggestions

I love serving these Frico Eggs with a side of fruit or a quick orange smoothie, which keeps things light. Crispy hash browns or home fries make it feel like a full diner-style breakfast. If I’m making this for brunch, I’ll throw together a simple arugula salad and sip on an iced coffee or homemade latte—it’s the perfect balance of cozy and fresh.

How to Store Leftovers

Frico Eggs are best enjoyed fresh, right after cooking, when the cheese is crisp and the yolks are perfectly runny. If you do have leftovers, you can store the assembled sandwiches—or just the cooked eggs—in an airtight container in the fridge for up to 2 days. Reheat gently in a nonstick skillet or toaster oven to help revive some of that crisp texture, keeping in mind that the egg will cook further.

More Easy Egg Dishes Worth Making

• Hash Brown Egg Casserole
• Cloud Eggs
• Poached Eggs
• Eggs in Purgatory

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!