Cheese Fried Eggs 3 Ways Recipes

FRIED EGG & CHEESE SANDWICH

Fried Egg & Cheese Sandwich image

I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.

Provided by Marla Swoffer

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1 -2 slice cheese
2 slices toast (I use whole wheat)
1 tablespoon butter
1 tablespoon mayonnaise
salt
pepper

Steps:

Heat the butter in a medium-sized non-stick frying pan over medium high heat.
When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
Try to keep them from running into each other so that they can be flipped individually.
CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
Sprinkle salt and pepper on the eggs.
When eggs have set (edges seem firm), flip carefully.
I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
Spread mayo on each slice of toast, top with eggs, and put together.

Nutrition Facts : Calories 726.9, Fat 45.1, SaturatedFat 21, Cholesterol 535.1, Sodium 1273.6, Carbohydrate 47.9, Fiber 1.9, Sugar 3.1, Protein 31.8

GRILLED CHEESE AND FRIED EGG SANDWICHES

Grilled Cheese and Fried Egg Sandwiches image

Provided by Bon Appétit Test Kitchen

Categories Sandwich Cheese Egg Brunch Quick & Easy Father's Day New Year's Day Lunch Bacon Pan-Fry Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4

Number Of Ingredients 8

Ingredients

12 slices pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves

Steps:

Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

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