Breakfast Grilled Cheese
Soft scrambled eggs, fontina cheese, and basil pesto all sandwiched together between two slices of sourdough bread, then pan cooked and finished off with a drizzle of sweet honey. It’s breakfast perfection on so many levels and comes together in just minutes.. Great for both weekends and weekdays
Ingredients:
4 large eggs
Kosher salt
4 tablespoons butter, at room temperature
Crushed red pepper flakes, to taste
4 slices sourdough bread
½ cup shredded sharp cheddar cheese
½ cup shredded havarti or fontina cheese
½ cup Vegetaball’s Pesto
2 tablespoons fresh chopped chives
Honey, for drizzling
Directions:
Whisk together the eggs and a pinch of salt in a medium bowl.
Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet and sprinkle with crushed red pepper flakes.
Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheese, eggs, and pesto. Add the top piece of bread, buttered side facing up.
Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with chives, honey, and sea salt.