A perfect grilled cheese sandwich is one of my happiest foods. It’s probably one of the first things I learned how to cook, and one of the first things I learned how to cook well.
Grilled cheese is all about nostalgia, comfort, and turning the already amazing components of bread and cheese into a crunchy, toasted, melted, gooey and buttery sandwich.
Today I bring you a breakfast version of one of my most beloved meals. It’s a breakfast version because there’s an egg involved and I ate it for breakfast, but it’s the type of grilled cheese that’s acceptable at any time of the day.
Serve it up on a Sunday morning/early afternoon (girl, you deserve a sleep in!) with a big cup of coffee, some fruit salad and the paper. You won’t regret it.
Breakfast Grilled Cheese
It’s kind of silly to put exact amounts of things like cheese and butter, since the perfect grilled cheese is subjective. But I thought it’s worth listing the combination of ingredients I used, as it was dang delicious. The below recipe made 2 sandwiches.
- 4 pieces, thick-cut sourdough bread
- butter, softened so it’s easily spreadable
- edam cheese, thinly sliced
- pecorino, thinly sliced
- 2-4 pieces of thinly sliced of ham
- 2 eggs
- sea salt and fresh ground pepper
Heat a large pan over a medium high heat. Add ham and cook for a minute or two on each side, to give it a bit of a golded brown color.
Butter one side of each piece of bread and assemble the sandwiches with the cheese and ham, keeping the buttered side of the bread on the outside.
Heat the large pan again over a medium heat and place sandwiches in the pan and cover with a lid or a piece of tin foil (this traps the heat to help melt the cheese) and cook the sandwich until golden, about 3-4 minutes on each side – flipping only once.
While you’re cooking the sandwiches, heat a drizzle of olive oil or butter a medium sized pan over a medium high heat and add the eggs. Cook until the egg whites have completely set and the yolk is still runny.
Once you sandwiches are golden brown on the outside and all of the cheese is melted, remove from the heat and quickly open the sandwich and place the cooked egg inside the two pieces of bread. Slice in half and serve.
The egg yolk will be a little messy but totally worth it.