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. It’s breakfast perfection on so many levels and comes together in just minutes…great for both weekends and weekdays!
I figured this was the perfect recipe to kick the week off with. This breakfast grilled cheese triples as an easy breakfast, lunch, or (breakfast for) dinner situation. It’s just an all around really great meal.
Plus, after a long three-day weekend, I felt like a nice and easy (and cheesy) recipe like this would be ideal for easing us back into the work week, much better than say…a boring green salad. You know? You can totally thank me later.
Speaking of the long weekend, how was yours?
As I mentioned in Sunday’s post, things around here are finally starting to get green and look summery, and it’s amazing! I spent some of the weekend outside, some of it cooking, and just a little of it on the computer working. Balance, right? Right, right…
I also spent the weekend dealing with a mice situation, which was not all that fun. It’s seems that with the warmer weather, the mice have returned to my house and I’m not liking it one bit. To be real, it’s just gross. AND they (yes, they because there are multiple) seem way too comfortable with me, as they are not afraid to show themselves, make squeaky mouse noises, and run about. Eww, like what in the world is that about?
Working to fix the issue, but’s it’s not an overnight fix, and in the meantime, I’m just over here (with my feet up) typing away. Probably not a story I should be talking about on a food blog, but it’s real life, and I’m sure many of you have been here.
Anyway, aside from that little mousey situation above, I’m feeling excited for the new week ahead and so ready for June to come this Friday! Can you believe it’s already June? With Memorial Day behind us it’s full force summer in my mind. Bring on the heirloom tomatoes, summer squash, stone fruits, and all the berries, because I am ready.
And OK, all the breakfast grilled cheese with basil pesto and a drizzle of honey. YUMMMM.
For real though, this is a breakfast worth waking up for. I mean, who doesn’t want grilled cheese for breakfast? It’s simply perfect, and I do think it should be considered a rather healthy breakfast with all those protein packed eggs and greens!
First things, you have to start with the soft scrambled eggs. And soft scrambled is key. You want to be sure not to overcook the eggs because they will continue cooking inside the grilled cheese. It’s a two-minute cooking time tops, so watch the eggs closely. Also, I left the eggs pretty simple and only seasoned them with salt, but if you like things spicy, I’d add in some hot peppers or hot sauce. Have fun and use your favorite flavors.
Double also, for extra rich soft scrambled eggs, stir in a tablespoon or two of mascarpone or cream cheese. It’s so delicious.
OKAY. You have your eggs, now let’s make a grilled cheese!
I like to use sourdough bread, but you can really use whatever bread you love. Just make sure it is something sturdy. Layer the bread with cheese (cheddar and fontina please!), then eggs, and lots of basil pesto. Cook in a skillet with a little butter and then finish the grilled cheese off with a sweet drizzle of honey.
The honey might sound weird, but just trust me, it’s so unexpectedly GOOD. You have to do it.
If you make this breakfast grilled cheese, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this grilled cheese, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
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.
- 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
1. Whisk together the eggs and a pinch of salt in a medium bowl.
2. 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.
3. Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheeses, eggs, and pesto. Add the top piece of bread, buttered side facing up.
3. 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.
It’s grilled cheese for breakfast! Yes. Yes. YUM!
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