- 3 slices Sourdough Bread (or your own bread of choice)
- 2 tablespoons unsalted butter, softened
- 3-4 oz. Black Truffle Gouda, shredded
- 1 Egg
- Kosher Salt
- Freshly Ground Black Pepper
- 1-2 tablespoons Black Truffle Butter, softened
Heat the broiler of your oven, making sure the rack is set about 8 inches below the broiling element. Additionally, in a nonstick skillet, melt 1 tablespoon butter over medium heat.
Using a small empty can or biscuit cutter, cut a circle out of the center of one slice of bread.
Place the other two slices of bread on a baking sheet and spread half the shredded cheese on each slice of bread.
Place the baking sheet with the two slices of bread in the oven and broil until cheese is melted and bubbly.
While you’re waiting for the cheese to melt, make your egg-in-a-basket. Place your slice of bread with the cut hole in the preheated skillet and cook until very lightly browned on the bottom side. Break an egg into the hole, season with salt and pepper, and cook, swirling occasionally, until bread is lightly golden brown on the bottom side and egg can be easily lifted without breaking, 1 to 2 minutes.
Add another tablespoon of butter to the skillet and carefully flip bread, making sure egg doesn’t break. Cook, swirling pan occasionally, 1 minute more. Remove from pan.
Remove bread with melted cheese from oven. Place egg-in-a-basket on one slice, then place the other slice on top, cheese-side-down.
Apply a light layer of Black Truffle Butter to the top and bottom surfaces of the sandwich.
Place sandwich in pre-heated skillet over medium heat and cook for 2 to 3 minutes, or until lightly browned on one side; flip over and cook for 2 to 3 minutes, or until the other side is lightly browned.
Remove from heat. Slice and serve.