Grace Elkus Bianconi

0 Place the bread on a small plate and cover with a damp paper towel. Microwave for 15 to 20 seconds until softened.
1 Place 2 tablespoons cheddar cheese in the center of one bread slice. Top with the second slice, then cut out the center with the uncrustable maker, mason jar lid, biscuit cutter, or drinking glass. Use a sharp paring knife to cut around the rim of the glass to separate the sandwich from the bread. As you remove the sandwich, be very careful to keep the edges of the bread intact.
2 Remove the mini cheese sandwich and crimp the edges with a fork to seal the edges, if needed.
3 Melt the butter in a large nonstick skillet over medium heat. Add the cut-out bread slices and the sandwich and cook until the undersides are golden brown, 2 to 3 minutes then flip. Reduce the heat to medium-low.
4 Crack the eggs into the bread cut-outs and season with salt and pepper. Cook for 1 minute. (At this point, if the mini sandwich is fully toasted, you can transfer to a plate).
5 Working quickly and confidently, flip the bread slices. Sprinkle with cheese, then cover with a lid. Cook for 30 seconds for a runny yolk or 1 to 2 minutes for a firm one. If the cheese needs more time to melt, remove the skillet from the heat but keep the lid on.
6 Serve the egg-in-a-holes with the mini grilled cheese and warm tomato soup.