FRIED EGG TOPPED SANDWICHES

Photo by Christina H.
FRIED EGG TOPPED SANDWICHES
Photo by Christina H.
FRIED EGG TOPPED SANDWICHES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    slices white bread

  • 4

    oz fontina, Gruyere, or mozzarella thinly sliced

  • 2

    tblsp fresh oregano, roughly chopped more for garnish

  • coarse salt and ground pepper

  • 2

    tblsp milk

  • 6

    large eggs

  • 4

    tblsp extra virgin olive oil

Directions

Cut bread slices into 8 rounds with a 3 ¾ inch cookie cutter. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper. Place remaining bread rounds on top; press gently to adhere. In a small bowl, whisk together the milk and 2 eggs. Heat 2 tlbsp oil in large nonstick skillet over medium heat. Dip sandwiches, one at a time, into egg mixture, letting excess drip back into bowl; transfer to a skillet. Cook until golden and cheese has melted, 2 minutes per side. Wipe skillet with a paper towel. Heat remaining oil. Crack remaining 4 eggs into skillet, one at a time. Fry until whites are just set. Carefully place an egg on each, season, garnish, and serve.

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