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!   

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