Description
Grilled cheese and breakfast sandwiches collide into this cheesy sandwich with lemon-basil pesto and softly scrambled eggs inside.
Ingredients
Scale
- 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
Instructions
- Preheat a large nonstick skillet over medium heat.
- 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.
- 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.
- 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.
- 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