Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto.
Imagine waking up to the warm, inviting aroma of melting cheese and freshly scrambled eggs all nestled between two perfectly toasted slices of sourdough bread. Now, add a touch of vibrant basil pesto, a sprinkle of chives, and a drizzle of honey for sweetness, and you have the ultimate breakfast treat: the Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto. This dish combines the comfort of classic grilled cheese with the elegance of soft scrambled eggs, making it a delightful option for brunch or a cozy morning at home.
Why It’s Crowd-Pleasing
The Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto is not just a meal; it’s a celebration of flavors and textures. The creamy, rich cheese melts beautifully, while the soft scrambled eggs add a fluffy element that elevates each bite. The basil pesto introduces a burst of freshness, and the hint of crushed red pepper flakes provides just the right amount of warmth. This dish is perfect for a family gathering or a lazy weekend brunch with friends. It’s quick to prepare, yet impressive enough to leave a lasting impression.
Ingredient List
To create this delectable breakfast masterpiece, you will need the following ingredients:
- 4 large eggs
- Kosher salt, to taste
- 4 tablespoons butter, at room temperature
- Crushed red pepper flakes, to taste
- 4 slices sourdough bread
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded havarti or fontina cheese
- 1/2 cup basil pesto
- 2 tablespoons fresh chopped chives
- Honey, for drizzling
Essential Tools for Success
Before you get started, gather these essential tools to make your cooking experience smoother:
- Non-stick skillet: Ideal for achieving perfectly golden grilled cheese.
- Spatula: Helps flip the sandwiches easily without losing any filling.
- Mixing bowl: For whisking the eggs and combining ingredients.
- Whisk or fork: To scramble the eggs to a fluffy consistency.
Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto. Cooking Guide
Now, let’s dive into the step-by-step process to create your Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto.
Step 1: Prepare the Eggs
In a mixing bowl, crack the 4 large eggs and whisk them vigorously until fully combined. Season with a pinch of kosher salt. This will enhance the flavor of the soft scrambled eggs.
Step 2: Cook the Eggs
In a non-stick skillet over medium-low heat, add 1 tablespoon of butter. Once melted, pour in the whisked eggs. Stir gently and consistently with a spatula, allowing the eggs to cook slowly. Remove them from heat when they are still slightly runny, as they will continue to cook off the heat. Gently fold in fresh chopped chives for an extra layer of flavor.
Step 3: Assemble the Sandwiches
Take 2 slices of sourdough bread and spread a generous layer of basil pesto on one side of each slice. Next, layer the shredded sharp cheddar and havarti (or fontina) cheeses evenly over the pesto. Spoon the soft scrambled eggs on top, then top with the other slice of bread, pesto side down.
Step 4: Grill to Perfection
In the same skillet (wiped clean), melt another tablespoon of butter over medium heat. Once butter is sizzling, carefully place the assembled sandwiches in the skillet. Cook for about 3-4 minutes on one side, or until golden brown. Flip the sandwiches, adding another tablespoon of butter to the skillet if needed, and cook the other side until the cheese is melted and the bread is crispy.
Step 5: Serve and Enjoy
Once golden brown and delicious, remove the sandwiches from the skillet. Let them cool for a minute before cutting in half. Drizzle with honey and sprinkle crushed red pepper flakes for an added kick. Serve warm and enjoy your Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto!
Holiday & Seasonal Touches
This dish can easily be adapted for different seasons and occasions:
- Spring: Add fresh spinach or arugula for a vibrant green touch.
- Summer: Incorporate sliced tomatoes or roasted red peppers for extra flavor.
- Fall: Swap in pumpkin puree mixed with your eggs for a seasonal twist.
- Winter: Use a spiced cheese blend with nutmeg and cinnamon for a cozy feel.
Slip-Ups to Skip
When making your Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto, here are a few common pitfalls to avoid:
- Overcooking the eggs: Soft scrambled eggs should be creamy, not dry. Remove them from heat while they are still slightly undercooked.
- Using too much heat: Cooking on high heat can burn the bread before the cheese melts. Keep it on medium to low for the best results.
- Skipping the butter: Butter not only adds flavor but also helps achieve that crispy golden crust.
- Not letting it rest: Allowing the sandwich to rest for a minute after grilling helps the cheese to set slightly, making it easier to cut.
Make Ahead Like a Pro
If you’re looking to save time in the morning, here are a few tips to prepare your Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto in advance:
- Pre-cook the eggs: You can scramble the eggs ahead of time and store them in the refrigerator for up to 2 days. Reheat gently before assembling the sandwiches.
- Assemble and refrigerate: Prepare the sandwiches without grilling and keep them wrapped in foil in the fridge. Grill them just before serving.
- Make extra pesto: Whip up a larger batch of basil pesto and store it in the fridge for quick access in future meals.
Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto. Q&A
Can I use different types of bread?
Absolutely! While sourdough adds a delightful flavor, you can use any bread you prefer, such as whole grain, ciabatta, or even bagels for a fun twist.
How can I make this dish vegetarian?
This recipe is already vegetarian-friendly, but you can add additional veggies such as spinach, mushrooms, or sun-dried tomatoes for extra nutrition and flavor.
What can I pair with this grilled cheese?
This dish pairs wonderfully with a side of fresh fruit, a light salad, or Breakfast Nachos for a fun brunch spread.
Can I freeze the sandwiches?
While it’s best enjoyed fresh, you can freeze assembled but ungrilled sandwiches. Wrap them tightly and freeze for up to a month. When ready to eat, grill them straight from the freezer, adding a few extra minutes to the cooking time.
What to Make After This
Once you’ve savored your Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto, consider trying these delicious recipes:
The Takeaway
The Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto is more than just a meal; it’s an experience that brings comfort and joy to your breakfast table. With its delightful combination of flavors and textures, this dish is sure to become a favorite for both family and friends. So, roll up your sleeves, gather your ingredients, and get ready to impress everyone with this indulgent breakfast treat. Enjoy every bite, and don’t forget to share your creations!
Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto.
Ingredients
Equipment
Method
- In a mixing bowl, crack the 4 large eggs and whisk them vigorously until fully combined. Season with a pinch of kosher salt.
- In a non-stick skillet over medium-low heat, add 1 tablespoon of butter. Once melted, pour in the whisked eggs. Stir gently and consistently with a spatula, allowing the eggs to cook slowly. Remove from heat when still slightly runny, then fold in fresh chopped chives.
- Spread a layer of basil pesto on one side of each of the 2 slices of sourdough bread. Layer the shredded sharp cheddar and havarti (or fontina) cheeses over the pesto, spoon the soft scrambled eggs on top, and top with another slice of bread, pesto side down.
- In the same skillet, melt another tablespoon of butter over medium heat. Place the assembled sandwiches in the skillet and cook for about 3-4 minutes on one side, or until golden brown. Flip and cook the other side until the cheese is melted and the bread is crispy.
- Remove the sandwiches from the skillet when golden brown. Allow to cool for a minute, then cut in half. Drizzle with honey and sprinkle crushed red pepper flakes. Serve warm.
Notes
- For a twist, add spinach or arugula for extra greens.
- Experiment with different breads like ciabatta or whole grain.
- Make extra pesto for quick future meals.
