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Heat a small nonstick skillet over medium heat
Add a handful of grated cheddar in an even layer
When the cheese is bubbling and the edges are just beginning to brown, crack in two large eggs
Season with salt, black pepper, and red pepper flakes
Cover the pan and cook, reducing the heat as needed, until the whites are set, the cheese is crispy, and the yolks are still runny
Slide onto a plate, folding it in half as you go
Serve with buttered toast strips for dipping