Recipe and text excerpted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollak. Published by Chronicle Books, 2016. Copyright © 2016 Heidi Gibson and Nate Pollak. Photographs Copyright © 2016 by Antonis Achilleos.
Want to up the ante (and the protein) on any grilled cheese? Add an egg. This is a fast and hearty breakfast sandwich that will definitely keep you satiated until lunch. If you assemble the uncooked sandwich—without the egg—the evening before, then wrap it in plastic and refrigerate, you can make this in minutes in the morning and be out the door with a warm, gooey breakfast in hand. Just bring an extra napkin—especially if you like your eggs over-easy, like we do.
Chris Prosperi made Heidi and Nate's breakfast grilled cheese recipe for us to enjoy before the show, so we can attest to the sandwich's deliciousness. Heidi told us it was a house favorite at The American Grilled Cheese Kitchen in San Francisco, and you can always trust the house. If the staff loves it, you'll love it.
| Servings |
| 1 person |
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Chris Prosperi made Heidi and Nate's breakfast grilled cheese recipe for us to enjoy before the show, so we can attest to the sandwich's deliciousness. Heidi told us it was a house favorite at The American Grilled Cheese Kitchen in San Francisco, and you can always trust the house. If the staff loves it, you'll love it.
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Ingredients
- 1-1/2 tsp. salted butter at room temperature
- 2 slices rustic artisan whole-wheat or whole-grain bread
- 1 slice medium or sharp Cheddar cheese
- 1 slice Monterey Jack or Sonoma Jack cheese
- 1 egg
- Kosher salt and freshly ground black pepper
Servings: person
Instructions
- Heat a nonstick skillet over medium-low heat.
- Spread the butter on one side of each bread slice, dividing it evenly. Place both slices, buttered-side down, on a clean cutting board. Place the Ched¬dar on one slice of bread and the Jack on the other.
- Using a wide spatula, transfer the breads, buttered-side down, to the hot skillet. Coat a clear area in the pan with nonstick cooking spray, then carefully crack the egg into the greased space. Sprinkle the egg with salt and pepper.
- While the egg is cooking, keep an eye on your breads. When the bottoms are nicely browned and the cheese is melted, about 2 minutes, return them to the cutting board. When the egg white is mostly cooked through, carefully flip the egg with a silicone spatula. (Don’t worry if you break the yolk; it will still be delicious.) Cook for about 30 seconds longer, or until the egg white is fully cooked but the yolk is still soft.
- Slide the fried egg on top of the melted cheese on one bread slice and gently place the other bread on top, cheese-side down. Cut the sandwich in half, if desired, and serve immediately.
