FRIED EGG TOPPED SANDWICHES
- 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
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.