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Ingredients
- 2 tablespoons butter, at room temperature
- 8 slices bread, white, wheat (1/4 inch thick) or 8 slices eggs (1/4 inch thick)
- 6 ounces coarsely grated cheese (Monterey Jack, Swiss, or Gruyere)
- 4 large eggs
- salt & freshly ground black pepper
Method
- Butter one side of each slice of bread, and place on your work surface, buttered side down.
- Using a 2 1/4-inch-diameter glass (such as a juice glass) or a sharp knife, cut a hole in the center of each bread slice.
- Press the cheese evenly onto 4 bread slices around the hole.
- Place the remaining 4 bread slices on top, buttered side up.
- Heat a large nonstick skillet over a medium-low heat for 2 minutes.
- Put the sandwiches in the skillet, cover, and cook for 2 to 3 minutes, or until the undersides turn golden brown.
- Turn the sandwiches and, working quickly, separate 1 egg into a small cup, allowing the egg white to drip into the cup.
- Pour the yolk into the hole in the bread and then the egg white over it.
- Sprinkle with salt and pepper to taste.
- Repeat with remaining eggs and sandwiches.
- Cover and cook for 2 to 3 minutes, or until the undersides are golden brown, and the yolks have begun to set (the egg whites won't have cooked through yet).
- Carefully turn the sandwiches again (some of the egg white may run off).
- Cover and cook for 1 to 3 minutes, depending on how you like your eggs.
- Cut the sandwiches in half diagonally and serve immediately.
