Description
A delicious and quick Breakfast Grilled Cheese featuring soft scrambled eggs, melted sharp cheddar and creamy havarti or fontina cheeses, layered with fragrant basil pesto. This savory sandwich is pan-grilled to golden perfection and topped with fresh chives and a drizzle of honey for a perfect balance of flavors, ready in just 15 minutes.
Ingredients
Egg Mixture
- 4 large eggs
- Kosher salt, to taste
- Crushed red pepper flakes, to taste
Butter
- 4 tablespoons butter, at room temperature
Bread & Cheese
- 4 slices sourdough bread
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded havarti or fontina cheese
Additional Toppings
- 1/2 cup basil pesto
- 2 tablespoons fresh chopped chives
- Honey, for drizzling
Instructions
- Prepare the Soft Scrambled Eggs: In a medium bowl, whisk together 4 large eggs with a pinch of kosher salt until well combined. Melt 1 tablespoon of butter in a large skillet over medium heat. Pour the eggs into the skillet and cook them undisturbed just until a thin layer begins to set around the edges. Using a rubber spatula, gently stir and push the eggs around the pan until they are fluffy and barely set, about 2 minutes. Remove immediately from heat and sprinkle with crushed red pepper flakes to taste.
- Assemble the Sandwiches: Spread butter evenly over the outside of each slice of sourdough bread. On the inside of two slices, layer half of the shredded sharp cheddar cheese, half of the shredded havarti or fontina cheese, soft scrambled eggs, and basil pesto. Top each with the remaining bread slices, buttered side facing outward.
- Grill the Sandwiches: Heat the same skillet over medium heat. Place one sandwich at a time into the skillet and cook until the bread is golden brown and the cheese melts, about 4-5 minutes per side. Flip carefully and grill the other side.
- Serve: Remove sandwiches from the skillet. Sprinkle the top with fresh chopped chives, a light drizzle of honey, and a pinch of sea salt. Serve immediately while warm and gooey.
Notes
- Use room temperature butter for easier spreading on bread.
- For extra crispiness, press the sandwich gently with a spatula while grilling.
- Feel free to swap basil pesto for sun-dried tomato pesto for a different flavor profile.
- Adjust the amount of red pepper flakes according to your spice preference.
- Use fresh sourdough bread for the best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
