Breakfast grilled cheese with soft scrambled eggs and pesto.
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.
INGREDIENTS
4 large eggs
kosher salt
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
INSTRUCTIONS
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 until fluffy and barely set, about 2 minutes. Immediately remove from the skillet and sprinkle with crushed red pepper flakes.
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