Food & Cooking Recipes Lunch Recipes Fried-Egg-Topped Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Rate it Print