Breakfast Grilled Cheese with Egg (Print Version)

Golden bread with gooey cheese and a perfectly cooked egg, ready in minutes. Enjoy a hearty morning bite.

# Components:

→ Breads & Spreads

01 - 4 slices sandwich bread (white, sourdough, or whole grain)
02 - 2 tablespoons unsalted butter, softened

→ Cheeses

03 - 4 slices cheddar cheese or a mix of preferred cheeses

→ Eggs

04 - 2 large eggs

→ Seasonings

05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Optional Add-ins

07 - 2 tablespoons chopped fresh chives or parsley
08 - 2 slices cooked bacon or ham (omit for vegetarian option)

# Directions:

01 - Warm a non-stick skillet over medium heat until hot.
02 - Spread a thin layer of softened butter on one side of each slice of bread.
03 - Lay two bread slices, buttered side down, onto the skillet. Top each with two slices of cheese.
04 - In a separate small frying pan, cook eggs to preferred doneness (fried or scrambled). Season with salt and freshly ground black pepper.
05 - Once cheese begins to melt, place one cooked egg atop the cheese on each sandwich base. Garnish with chives, parsley, or bacon if desired.
06 - Cover each assembly with a remaining bread slice, buttered side facing up.
07 - Carefully flip sandwiches using a spatula. Toast until the second side is golden brown and cheese is fully melted, about 3–4 minutes per side.
08 - Remove from skillet, allow sandwiches to rest for one minute, then cut and serve immediately.

# Expert Advice:

01 -
  • The gooey cheese and runny egg make it feel like breakfast and comfort food in one delicious bite.
  • There are endless little twists—different cheeses, fresh herbs, a swipe of spicy mustard—that make this sandwich feel new every time.
02 -
  • The bread burns fast if the heat is too high—medium heat is your friend here.
  • Letting the sandwiches sit for a minute before slicing stops cheese landslides every single time.
03 -
  • If you prep all fillings ahead, assembly happens in seconds—a real lifesaver on busy mornings.
  • A sprinkle of flaky salt on top, just before serving, makes the flavors pop in a way that feels restaurant-worthy.
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