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Time 20 min.Ingredients:
First preheat your broiler, then heat a broiler-proof pan just big enough to hold your slice of bread over medium heat. Use two-inch biscuit cutter to make a hole out of the middle of your bread (use a knife if you don’t have the biscuit cutter, but make sure the hole is not too big).
Place the bread in a heated oven-proof (non-stick, preferably) skillet and place the butter or olive oil into the hole. Crack the egg into a dish, making sure the yolk stays intact. Once the butter has melted, carefully slip the egg into the hole in the bread.
Let the egg cook over medium heat until the white around the bottom has set on the bottom and sealed to the bread (about 3 minutes). Use a spatula to delicately pick up the bread and egg to turn it onto its other side. Be quick, but gentle—you don’t want to break the egg.
Immediately scatter the shredded cheddar evenly over the top of the bread, making sure to distribute to the edges (it’ll keep the bread from burning in the broiler). Allow to cook for 45 seconds, then slide the entire pan under the broiler to melt the cheese.Once the cheese is melted, you’re egg rothko is ready to eat. Egg serves it with a dollop of broiled tomatoes, but you could achieve the same effect with a few shots of hot sauce or any other brightly flavored relish—something to cut the richness of the dish. Rothkos will hold a few minutes without suffering too much, so if you need to make several, just put the cooked Rothkos somewhere warm to hold until you’re ready to serve them all.