Grilled Cheese with Fried Egg

A knife and fork situation, with plenty of crunch and gooey, melty textures going on.

2 Tbsp. unsalted butter, plus more, room temperature, for bread
8 slices cranberry walnut or country-style bread
6 oz raclette or Gruyère, grated
4 large eggs
kosher or sea salt
black pepper, freshly ground

To Serve:
truffle honey or regular honey

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Heat a large skillet, preferably cast iron, over medium. Butter one side of each slice of bread and place 4 slices in skillet, buttered side down. Top bread with cheese, reduce heat to low, and cook until underside is golden brown and cheese is melted, about 4 minutes.

Top with remaining bread, buttered side up, turn sandwiches and cook until second side is golden brown, about 2 minutes. Transfer sandwiches to a rimmed baking sheet and place in oven to keep warm.

Melt remaining 2 Tbsp. butter in a large nonstick skillet over medium heat. Crack eggs into skillet; season with salt and pepper. Cook until whites are set but yolks are still runny, about 2 minutes.

Drizzle sandwiches with honey and top each with a fried egg.

Makes 4 servings.