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Eggs
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Broiled Egg Panini

Jim Leff | Feb 26, 2014 01:12 PM

I have a vision of broiled egg panini, made starting with a whole raw egg between bread slices. I'd imagine I could eventually make the timing work so the yolk's not totally solid with lots of experimentation, but I'm wondering if anyone's already managed it and can share guidance?

I understand, fo course, that I could cook or partially cook the egg separately and then add it to toasted bread (and finish from there). It's not what I'm asking about, though.

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