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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 and 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 go.
Serve with buttered toast strips for dipping.