I’ve recently become enamored with Spanish fried eggs. It’s a technique for frying eggs that gets the whites puffy and crisp while still leaving a nice running yolk (though you can cook it a bit longer if you prefer solid yolks). Recently I’ve been treating myself with this incredibly decadent open-faced grilled cheese sandwich that uses a mild Wisconsin cheddar and is topped with one of those gorgeous Spanish fried eggs, as well as coarse sea salt and cracked black pepper. It’s simple, perfect comfort food. Before I talk more about the recipe, I want to tell you about an incredible contest from Wisconsin Cheese.
Do you love grilled cheese as much as I do? Help celebrate National Grilled Cheese Month by entering this year’s Grilled Cheese Recipe Showdown! To enter, submit your best original grilled cheese recipe for a chance to win $15,000. That’s quite a prize, isn’t it? The contest will run through May 15, and you are welcome to enter as many recipes as you like!
A few notes about the grilled cheese, even though it’s a pretty straight forward sandwich: the success of simple recipes really depends on high quality ingredients for best results. I used fresh multigrain bread from a local bakery. A sharp cheddar would also work, but I thought the mild cheddar was more balanced and didn’t overpower the delicate flavor of the egg. The Spanish egg frying technique might sound intimidating at first, but it’s not difficult. You can probably find some quick YouTube video tutorials to watch. You could also try practicing on one egg first to get the hang of it. Once you try it, you’ll be hooked!
- 1 tablespoon unsalted butter
- 1 slice hearty bread, such as multigrain or sourdough
- 2 ounces mild Wisconsin cheddar cheese, sliced thin
- 1 large egg
- approximately ¼ cup clarified butter or extra virgin olive oil
- coarse salt and cracked black pepper to taste
- Move a rack to one of the top oven shelves and preheat the broiler to low.
- Over medium-high heat, melt the unsalted butter in a medium, oven-safe skillet. When it begins to sizzle, add the bread and allow it to toast on one side, approximately 2 minutes. Once golden, flip the bread and continue browning on the other side. Remove from the heat and top evenly with the cheese.
- Carefully place the skillet under the broiler until the cheese has melted, approximately 20-30 seconds (keep an eye on it). Set aside.
- Preheat a small or medium cast iron or heavy-bottom skillet over high heat. Crack the egg into a ramekin or small bowl. Spread some paper towels on a small plate and place nearby.
- Once the pan is smoking hot, add the clarified butter or oil, and then carefully add the egg (I recommend wearing oven mitts during this process as the butter might splatter). The egg will immediately puff up and bubble. Holding the skillet handle and tilting the pan slightly away from yourself to avoid splatter, use a large, heat-resistant spoon and repeatedly ladle the butter over the egg to help the white set. This should not take longer than 60 seconds total. The bottom of the egg should be caramelized and crisp. Remove the pan from the heat and transfer the egg to the paper towels to briefly drain some of the excess oil.
- Place the fried egg on top of the prepared bread and cheese (the heat from the egg will remelt the cheese if it has started to cool down).
- Sprinkle with salt and pepper to taste. Serve immediately.
(This post is sponsored by Wisconsin Cheese. Thank you for supporting the brands that support Savory Simple.)