La Brea Bakery
8 ¼-inch-thick slices La Brea Bakery*
8 ounces Gruyère cheese, sliced
4 extra-large eggs
3 tablespoons unsalted butter
Fleur de sel or kosher salt
Freshly cracked black pepper
12 ounces smoked ham,
such as Black Forest, sliced
Butter 1 side of each slice of bread. Set 4 of the bread slices buttered side down and
cover with cheese slices, folding the cheese back in toward the middle if it extends
past the edges of the bread. Place 3-4 slices of ham on each sandwich in an even
layer over the cheese. Place the top slice of bread over the ham, buttered side up.
Grill the sandwiches in a moderately hot skillet until the bread is golden brown
and the cheese has melted, about 3-3½ minutes per side.
Crack 2 eggs into 2 separate bowls to check that the yolks aren’t broken. In two
6-inch nonstick skillets, melt half of the butter over medium-high heat, until it
starts to bubble. Pour 1 egg into each pan, being careful not to break the yolk.
Add a teaspoon of water to each pan, sprinkle the eggs with salt to taste, and
cover the pans. Cook the eggs for about 3 minutes for a soft-cooked egg or
5-6 minutes if you like your eggs ;rm. Wipe out the skillets, and fry the other
2 eggs in the remaining butter.
Center a fried egg over each of the grilled sandwiches and sprinkle with pepper
to taste. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
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