Fried-Egg-Topped Sandwiches


Hot fontina cheese adds tang to these open-faced sandwiches, which aretopped with an egg and accompanied by a red-leaf lettuce salad and a sprig of fresh oregano.


  • 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


  1. Cut bread slices 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. Place remaining bread rounds on top; press gently to adhere.

  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 sandwiches, one at a time, into egg mixture, letting excess drip back into bowl; transfer to skillet. Cook until golden and cheese has melted, about 2 minutes per side. Transfer to serving plates.

  3. Wipe skillet with a paper towel. Heat remaining 2 tablespoons oil. Crack remaining 4 eggs into skillet, one at a time. Fry until whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.

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