FRED CARRIE RECIPES

Steps:

• Preheat the broiler, setting the rack 6 inches from the heat
• Arrange the bread on a work surface and spread 1 side only with the mayonnaise, evenly and to the edges
• Sprinkle the Parmesan over the mayonnaise and press lightly to make it adhere
• Flip the bread and add the coarsely shredded cheese and the scallions to 2 of the slices
• Close the sandwiches, with the Parmesan-encrusted sides out
• Heat an ovenproof griddle or skillet over medium heat and lightly grease with butter
• Add the sandwiches and cook over moderate heat until lightly browned on the bottom, 1 to 1 1/2 minutes
• Transfer the sandwiches to a cutting board
• Using a biscuit cutter or the rim of a glass, cut out a 2-inch hole in the center of each sandwich
• Return the sandwiches and cutouts to the griddle, browned side up, and melt a sliver of butter in the holes
• Crack an egg into each hole and cook over medium heat for about 30 seconds
• Transfer the griddle to the broiler and cook until the top is browned and the egg whites are just set but the yolk is still runny, about 2 minutes
• The tops and bottoms should be perfectly golden, but be careful not to overtoast the bread
• Sprinkle the eggs with truffle salt, if using, and serve immediately, with the cutouts of bread on the side
• From The Portlandia Cookbook: Cook Like A Local