Breakfast Grilled Cheese Sandwich (Print Version)
# Ingredients:
→ Breakfast Components
01 -
6 strips bacon, for that perfect crispy layer
02 -
4 large eggs, fresh
03 -
2 tablespoons milk, for fluffy scrambled eggs
→ Sandwich Base
04 -
4 thick slices sourdough bread, hearty and rustic
05 -
8 slices cheddar cheese (or 1 1/2 cups freshly shredded)
06 -
4 tablespoons unsalted butter, softened for perfect spreading
→ Seasonings
07 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Start by frying your bacon strips until they reach that perfect crispy state. Let them rest on paper towels to drain away excess fat while staying crisp.
02 -
Whisk together your eggs, milk, and pepper until well combined. Cook them low and slow in that flavorful bacon grease, stirring gently to create soft, fluffy scrambled eggs.
03 -
Layer each slice of bread with cheese, then add crispy bacon strips to two slices. Top with your perfectly scrambled eggs, then crown with the remaining cheese-laden bread slices.
04 -
Butter the outside of your assembled sandwiches. Heat your cleaned skillet over medium heat until it's ready for that perfect sear.
05 -
Place your sandwiches in the hot skillet, butter side down. Press gently with a spatula while they cook for 3-4 minutes. Butter the top, flip with care, and cook another 3-4 minutes until golden and crispy.
06 -
Let your creation rest briefly before slicing diagonally. Serve while warm and melty, with your choice of spicy mayo, ketchup, or a drizzle of maple syrup.
# Notes:
01 -
Choose thick-cut sourdough for the best structure and most satisfying crunch
02 -
If your bread is browning too quickly, lower the heat to allow the cheese time to melt
03 -
This sandwich works beautifully with other hearty breads like whole grain, rye, or ciabatta