Food & Cooking Recipes Lunch Recipes Fried-Egg-Topped Sandwiches Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, April 2003 Rate It PRINT