Roasted Tomato & Garlic Grilled Cheddar With Fried Egg

1. 1

   Preheat oven to 3000F. Line a rimmed baking sheet with parchment paper. Toss tomatoes with 2 teaspoons of the oil and the maple syrup; season witih salt and pepper. Arrange tomatoes on parchment. Peel off loose outer layers of garlic skin; cut a 1/4-inch off the top to expose individual cloves. Drizzle with 1 teaspoon of oil, wrap in foil, and place on parchment. Roast until edges of the tomatoes just begin to brown, about 2 hours. Remove from heat, unwrap garlic, and set aside to cool.

2. 2

   In a medium skillet, heat the remainins 1 teaspoon of oil over medium-high heat. When hot, crack eggs and slowly pour whites and yolk onto the hottest part of the skillet. Season with salt and pepper. Reduce heat to medium-low; cook until whites are set. Remove from skillet and set aside.

3. 3

   Squeeze garlic head to release cloves into a small bowl; mash into a paste. Spread on one side of each slice of bread; spread the other side with butter. In sam skillet over medium-high heat, place bread slices buttered side down. Divide cheese evenly among each slice and allow to melt.

4. 4

   When cheese has melted, remove cheesey bread to a serving plate. Arrange tomato slices on one of the bread slices; season with salt. Top with eggs and remaining slice of bread. Press down so that the egg yolk pops. Cut in half and eat immediately.

* Per serving · 4 servings · Values may vary.

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