Makes 1 sandwich
2 slices sourdough bread
2 tablespoons butter, divided
2 large eggs
Salt & pepper
⅔ cup shredded Point Reyes TomaTruffle
Using a biscuit cutter or the rim of a small glass, cut a circle out of each slice of bread.
In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add both bread slices and the round cutouts and cook until very lightly browned on the bottom side. Break an egg into each hole, season with salt and pepper, and cook, until bread is lightly golden brown on the bottom side and eggs can easily be lifted without breaking, 1 to 2 minutes. While the egg-filled bread slices cook, flip cutouts when golden brown on first side, brown the other side and remove from pan.
Add remaining tablespoon of butter, flip both slices of bread carefully so eggs don't break. Add TomaTruffle evenly on each slice of bread. Cook until bread is golden brown on second side.
Close sandwich with cheese on the inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer.
Serve immediately.
