|8 slices sourdough white bread||7 oz (200 g) Gorgonzola cheese, thinly sliced|
|about 2 tbsp unsalted butter, at room temperature||2 tbsp olive oil|
|8 thin slices prosciutto||4 large eggs|
Butter each of the bread slices on one side. Place 4 of the bread slices buttered-side down on the work surface, and divide the prosciutto and cheese evenly among them, arranging neatly on top of each slice. Cover with the remaining bread slices, buttered-side up, to make a sandwich.
Heat a large, heavy, lightly oiled frying pan over medium heat. When hot, carefully arrange the sandwiches in the pan without crowding. Cook for about 5 minutes on each side until the bread is a golden brown and the cheese has melted. Remove from heat.
Wipe out the pan, and heat the olive oil until medium-hot. Break each egg into the pan separately, and fry the eggs until done to your preference. Slide a fried egg on top of each toasted sandwich, and serve immediately.
For a lighter version, toast the sandwiches using a dry panini or sandwich press, and poach the eggs instead of frying them.
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