Open-Faced Cheddar Grilled Cheese with a Fried Egg

By CheeseDiva

Ingredients

• 1 tablespoon unsalted butter
• 1 slice hearty, top quality bread, such as multigrain or sourdough
• 2-3 ounces mild Wisconsin cheddar cheese, thinly sliced
• 1 egg
• Approximately 1/4 cup clarified butter or extra virgin olive oil, for frying
• Coarse salt and cracked black pepper to taste

Details

Servings 1
Adapted from wisconsincheesetalk.com

Preparation

Step 1

Place oven rack in highest position. Preheat broiler on low.

Melt 1 tablespoon unsalted butter in large oven-safe skillet over medium-high heat. When it begins to sizzle, add bread slice; and brown one side, approximately 2 minutes. When golden, flip bread slice and brown other side. Remove from heat; top with cheese slices.

Place skillet under broiler and melt cheese, approximately 30 seconds (keep an eye on it). Remove from oven and set aside.

Preheat cast iron or heavy-bottom skillet, preferably a small one, over high heat. Meanwhile, crack egg into small bowl or ramekin. Line small plate with paper towel and place near the stove.

When skillet is very hot, add clarified butter or oil and heat; carefully add egg. (I recommend wearing oven mitts during this process; the butter might splatter.) The egg will immediately puff up and begin to bubble. Holding skillet handle and tilting pan slightly away from yourself, use large, heat-resistant spoon to repeatedly ladle butter over egg white to help it set. This should not take longer than 60 seconds. Remove skillet from heat; transfer egg to paper towel-lined plate briefly so any excess oil can be absorbed.

Place egg over prepared cheese-topped bread slice. (Heat from the egg will melt cheese if it has cooled.

Salt and pepper sandwich to taste. Serve immediately.

Cheese Melting 101 with Wisconsin Cheese