Broiled Egg Panini
Jim Leff | Feb 26, 201401:12 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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