Breakfast Grilled Cheese with Soft Scrambled Eggs and Lemon-Basil Pesto

And for my latest party trick, we will combine grilled cheese and scrambled eggs and make it an acceptable breakfast food!  Soft, custardy scrambled eggs in between cheese on pesto-slathered bread, toasted until melted, gooey and crisp?! That’s exactly what we should all be eating for breakfast.  Okay, maybe not every day, but let’s do it today.I consume an insane amount of eggs every week, partly because I have a somewhat-regular hookup to some bomb farm-fresh eggs, and partly because they’re delicious and quick and filling enough to get me through the workday (I work from home).

Sometimes I make soft scrambled eggs, plain or with truffle butter, and sometimes I make an insanely delicious French omelet that will soon make an appearance on the blog.  Occasionally, I make this indulgent grilled cheese sandwich stuffed with scrambled eggs, especially if I have an excess of basil during the summer months.This lemon-basil pesto vies to be the star of the show against the soft scrambled eggs.  It’s hard to say who wins, so let’s just call it a tie.  I’m down for putting lemon in just about anything and it’s a natural ally in basil pesto.

If you’ve never had soft scrambled eggs, consider this your proverbial kick-in-the-butt to get started!  They are so custardy and indulgent, making you think they have loads of cream folded in.  You can coax this effect out of eggs with nothing more than well-combined eggs, a little butter, low heat and constant stirring.  Take them off the heat just before you think they’re done; they should be just barely set with small, soft curds and they will continue to cook a little off heat. I haven’t tried it yet but I’m sure this could cure many a hangover after a long night out-but it would be equally satisfying as a hearty breakfast on a lazy weekend day!   

Breakfast Grilled Cheese with Soft Scrambled Eggs and Lemon-Basil Pesto

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• Author: Amanda
• Yield: 2 sandwiches 1x

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Description

Grilled cheese and breakfast sandwiches collide into this cheesy sandwich with lemon-basil pesto and softly scrambled eggs inside.

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Ingredients

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• 4 large eggs
• 4 tablespoons butter, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 4 slices sourdough bread
• 1/2 cup (2 ounces) coarsely grated sharp cheddar cheese
• 1/2 cup (2 ounces) coarsely grated Havarti or Fontina cheese
• 1/2 cup Lemon-Basil Pesto or other basil pesto
• 2 tablespoons finely chopped fresh chives

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Instructions

1. Preheat a large nonstick skillet over medium heat.
2. Spread the outside of each slice of bread with the 3 tablespoons of butter and flip to the unbuttered side.  Add a layer of pesto to each side of the bread and a handful of the cheddar to 2 slices of bread.
3. Whisk together the eggs and salt and pepper to taste in a medium mixing bowl until completely homogenous.  Once the skillet is preheated, add 1 tablespoon of butter and the whisked eggs and cook, undisturbed, until the eggs begin to set on the bottom and around the edges of the pan.  With a rubber spatula, begin moving the eggs around the pan until small curds form and they are just barely set, about 2 minutes.  Immediately remove from the skillet; season with red pepper flakes.  Return the pan to the heat over medium-low.
4. Spoon half of the eggs onto each layered bread slice.  Top each slice with half of the Fontina cheese and place the remaining bare slice of bread on top.
5. Transfer the sandwiches to the preheated skillet and griddle until golden-brown and crisp on each side and the cheese is melted, about 4 to 5 minutes per side.  Use a lid if necessary to help melt the cheese.  Sprinkle with the chopped chives and serve warm.

Notes

Inspiration: Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto on halfbakedharvest.com

• Category: Breakfast, Eggs, Sandwiches & Wraps