Fried EggTopped Sandwiches

• 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

1. Cut the bread into 8 rounds with a 3 3/4-inch cookie cutter.
2. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper.
3. Top with the remaining bread rounds; press gently to adhere.
4. In a small bowl, whisk together the milk and 2 eggs.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6. Dip the sandwiches, one at a time, into the egg mixture, letting the excess drip back into the bowl; transfer to the skillet.
7. Cook until golden and the cheese has melted, about 2 minutes per side.
8. Transfer to serving plates.
9. Wipe the skillet with a paper towel.
10. Heat the remaining 2 tablespoons oil.
11. Crack the remaining 4 eggs into the skillet, one at a time.
12. Fry until the whites are just set, about 2 minutes.
13. Carefully place an egg on each sandwich.
14. Season with salt and pepper; garnish with oregano, and serve.

white bread, gruyere, fresh oregano, salt, milk, eggs, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/fried-egg-topped-sandwiches-392460 (may not work)