This is hands down my favorite egg and cheese. It's ready in minutes and tastes amazing! I absolutely love Gruyère- I enjoy it alone, with my eggs, in fondue, on top of my grilled balsamic portabella burgers and the list goes on. It literally transforms an ordinary egg and cheese into an extraordinary one. And the main secret of a delicious egg and cheese is the way in which you cook your egg which I am going to share with you here-crisp on the outside and runny on the inside. It's not complicated...it just takes a little practice to get it perfect.
Piece of French baguette halved
Slice of Gruyère
1-2 tablespoons olive oil
Freshly ground black pepper to taste
1. Toast the baguette half and lay the slice of Gruyère on top.
2. Using a nonstick pan, heat the olive oil on medium high heat. Once the oil is very hot (check by flicking a drop of water on there-if it sizzles, it's ready) crack your egg and using a spatula every so gently break the yolk. Once the white sets and begins to brown (the yolk is still runny), flip the egg and cook briefly on the other side until the white sets and starts to brown. Done!
3. Transfer the delicious and perfectly cooked egg on top of the baguette with Gruyère. The cheese will begin to melt....Mmmmmmm! Add some freshly ground black pepper and get ready for a delicious egg and cheese experience!
Voilà! Enjoy :)