The perfect dish for breakfast, brunch or even lunch – this versatile open-faced type sandwich will get lots of praise and is super easy to make.
This recipe was snagged from the April 2012 issue of Glamour magazine. Yes. I get my recipes from everywhere and anywhere!
- 4 slices Brioche bread (or other thick cut bread)
- 4 large eggs
- 2 c. grated sharp cheddar cheese
- Preheat oven broiler.
- Meanwhile, melt 1 tsp. butter in a large nonstick griddle pan over medium heat. Cute a hole about two inches in diameter in the center of each bread slice (a small glass works well for this task) and place on pan.
- Put a sliver of butter in each hole and carefully crack an egg into each opening. Cook until the egg whites against the griddle are opaque but the yolks and top half of whites are still runny, two to three minutes.
- Using a spatula, flip bread and egg together; cook one or two minutes more.
- Remove brioche slices from griddle and set on cookie sheet. Distribute grated cheddar evenly over slices, covering from corner to corner (any exposed areas will burn under the broiler).
- Place cookie sheet under broiler and allow cheddar to melt completely, one to two minutes. Serves four.
I specifically made a few loaves of Brioche bread for this recipe only to realize that the pans I used did not yield a usable piece of bread. (I’m pretty sure my sister put the bread pan that I wanted to use in our shed and instead I used wider, shallower bread pans.) However, I wasn’t going to be daunted by the fact that my bread slice wasn’t the right shape or size. Instead, I cut two slices of bread and put them together (bottoms touching), then cut a hole in the middle of the slices of bread.
I didn’t have cheddar cheese in the house (though I could have sworn I did?), so I substituted fontina. I also used an egg fresh from my coworker Angelique’s farm – so delicious!
I didn’t have huge hopes or expectations for this dish but promptly fell in love! You must use Brioche bread in this recipe – it will make all the difference. It sorta tasted like I was eating the best grilled cheese sandwich I’ve ever had – with a fried egg in the middle.