Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Cut the bread 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. Top with the remaining bread rounds; press gently to adhere.
Step 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 the sandwiches, one at a time, into the egg mixture, letting the excess drip back into the bowl; transfer to the skillet. Cook until golden and the cheese has melted, about 2 minutes per side. Transfer to serving plates.
Step 3
Wipe the skillet with a paper towel. Heat the remaining 2 tablespoons oil. Crack the remaining 4 eggs into the skillet, one at a time. Fry until the whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.
