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Epicurious

Fried Egg–Topped Sandwiches

Recipe information

  • Yield

    makes 4

Ingredients

8 slices good-quality white bread
4 ounces fontina, Gruyère, 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

Preparation

  1. Step 1

    Cut the bread into 8 rounds with a 3 3/4-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.

    Step 2

    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.

    Step 3

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSandwichEggFontinaCheeseDairyGruyèreMozzarellaMainDinnerBrunchNut FreeVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerSauteCookbooks
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