Can I use other types of eggs?

Yes, quail eggs work too — use about 4-5 instead of 2 chicken eggs. Reduce cooking time to 5-7 minutes.

Why does the cheese stick to the pan?

The pan might not be hot enough or there's not enough butter. Ensure the butter is fully melted and use a non-stick skillet.

Flour isn't needed — the cheese and egg bind together on their own. Flour would make it denser and less crispy.

How much cheese should I use?

100g of cheese is enough for 2 medium pancakes (50g each) or one large. Adjust to your taste.

Cheese cakes with egg

Name: Cheese cakes with egg
Total time: 15 min
Yield: 1 порция
Cuisine: International
Ingredients: Semi-hard cheese — 100 g; Chicken egg — 110 g; Butter — 10 g

20min

220g

Nutrition per 100g

177

These cheesy egg pancakes are a genius-level quick breakfast for those who love hearty and simple food. Melted cheese, a soft egg, and butter create the perfect combination of crispy edges and a creamy center. Ready in just 10 minutes and looks like something from a café. Perfect when you want something tasty without any fuss. At 177 calories, it's a great start to the day.

BreakfastHealthyanddeliciousFastfoodCheese

WHAT YOU WILL NEED

From ingredients

3 products

Base

Semi-hard cheese100 g

Chicken egg110 g

For Frying

Butter10 g

SIMPLE PROCESS

Step by step recipe

The key is using good melting cheese — it should crisp up and get golden. Melt butter in a pan, add thin cheese slices, let them melt, then pour in the egg and top with more cheese. Once the egg sets, flip carefully and brown the other side.

Step 1

Heat the Pan

Place a skillet over medium heat, add the butter and let it melt completely.

Step 2

Add the Cheese

Place thin slices of cheese (half the total) in a single layer over the melted butter.

Step 3

Melt the Cheese

Let the cheese melt and start to bubble — about 1-2 minutes.

Step 4

Add the Egg

Crack the egg directly onto the melted cheese. You can leave the yolk whole or gently mix it in with a fork for a more even texture.

Step 5

Add the Remaining Cheese

Place the remaining cheese slices on top of the egg.

Step 6

Flip and Brown

When the egg starts to set and the cheese melts (about 3-4 minutes), carefully flip the pancake with a spatula. Cook for another 2-3 minutes until golden. Serve hot. Enjoy!

CHEF'S TIP

Choose Cheese That Melts Well

Gouda, Edam, Cheddar, mozzarella, or Russian-style cheese work best — they give a gooey texture and crispy edges.

Don't Skimp on Butter

Butter adds flavor and helps the cheese brown beautifully. Use enough to coat the pan evenly.

Don't Cover with a Lid

To keep the pancake crispy, cook it uncovered. A lid will make it soft and steamed.

Flip Gently

Use a wide spatula and flip when the egg has set enough to hold together — this prevents it from falling apart.

SUBSTITUTIONS

Add your taste

With Hard Cheese Use Parmesan or Grana Padano — the pancake becomes crispier and more savory. Watch closely to avoid burning.
With Herbs Sprinkle with chopped dill, parsley, or chives before serving — adds freshness and color.
With Vegetables Add tomato slices or thin zucchini rounds along with the egg for extra texture and flavor.
With Bacon Place thin bacon slices over the cheese before adding the egg — a heartier version.

HOW TO STORE

How to Store Cheesy Egg Pancakes

Best served fresh and hot. Leftovers can be cooled and stored in the fridge for up to 1 day. Reheat in a dry skillet for 1-2 minutes per side. Freezing is not recommended — texture becomes rubbery.

GOOD TO KNOW