Fried EggTopped Sandwiches

Name: Fried EggTopped Sandwiches
Ingredients: 8 slices good-quality white bread; 4 ounces fontina, Gruyere, or mozzarella cheese, thinly sliced; 2 tablespoons fresh oregano, roughly chopped, plus more for garnish; Coarse salt and freshly ground pepper; 2 tablespoons milk; 6 large eggs; 4 tablespoons extra-virgin olive oil

7 ingredients

14 steps

Ingredients

8 slices good-quality white bread
4 ounces fontina, Gruyere, or mozzarella cheese, thinly sliced
2 tablespoons fresh oregano, roughly chopped, plus more for garnish
Coarse salt and freshly ground pepper
2 tablespoons milk
6 large eggs
4 tablespoons extra-virgin olive oil

Directions

1

Cut the bread into 8 rounds with a 3 3/4-inch cookie cutter.
2

Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper.
3

Top with the remaining bread rounds; press gently to adhere.
4

In a small bowl, whisk together the milk and 2 eggs.
5

Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6

Dip the sandwiches, one at a time, into the egg mixture, letting the excess drip back into the bowl; transfer to the skillet.
7

Cook until golden and the cheese has melted, about 2 minutes per side.
8

Transfer to serving plates.
9

Wipe the skillet with a paper towel.
10

Heat the remaining 2 tablespoons oil.
11

Crack the remaining 4 eggs into the skillet, one at a time.
12

Fry until the whites are just set, about 2 minutes.
13

Carefully place an egg on each sandwich.
14

Season with salt and pepper; garnish with oregano, and serve.