Eggs in a Cheesy Basket

Breakfast. Breakfast for lunch. Breakfast for dinner. Breakfast anytime as long as it involves heuvos–ok so I have an affinity for eggs. Dare I say when they are involved in a meal I’m eggstatic (groan).

Part of what made this last weekend so phenomenal was eating one of my favorite sandwiches, the egg-in-a-grilled-cheese basket. It all starts by building a grilled cheese to your own specs. In my case it was two slices of wheat bread, one slice of muenster and one slice of swiss. Acceptable add-ons include but are not limited to: tomato, onions, smoked salmon, salsa, and damn near anything else that goes with bread, cheese, and eggs.

This next step is critical. Locate a cup around your house that will cut a hole in the sandwich large enough to allow a nice egg layer, but small enough that there is still cheese involved–you don’t want to eat eggs wrapped in crust. In my case I use a tasting glass from the Great American Beer Festival.

Next butter up your pan (mmmmm, real butter) and throw in the sandwiches. Notice the cut-outs are still used as baby grilled cheeses.

Crack 1 or 2 eggs in the middle of each sandwich and cook for a few minutes on medium heat. If you use 2 eggs, might I suggest you crack one, sprinkle some shredded cheese on it, and then add the second egg.

Next up, flip ‘em.

I’ve found that if I follow my normal grilled cheese cooking times I get a nice easy/medium egg. If you want it super runny turn the heat up a bit to cook the bread faster (and thus a faster flip) while leaving the insides pretty mushy. I’ve also pulled the sandwiches off and wrapped them in tin foil to take for a breakfast on the run, although the eggs will normally cook the rest of the way through.

In this case, however, I pulled these straight outta the pan and dove right in. A damn good meal if you ask me.

Eggtacular

Eggceptional

Egg-a-rific