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