For a playful breakfast twist, combine grilled cheese and soft scrambled eggs. Custardy scrambled eggs tucked between cheese on pesto-spread sourdough, toasted until the cheese is melted and the bread is crisp — this is an indulgent breakfast worth making at least once. Maybe not every morning, but definitely today.
I eat a lot of eggs each week — partly because I have access to excellent farm-fresh eggs, and partly because they’re quick, satisfying and perfect for working-from-home days.
Some mornings I make simple soft scrambled eggs, sometimes with truffle butter, and occasionally a delicate French omelet (which I plan to share soon). During summer, when basil is abundant, I often make this rich grilled cheese filled with soft scrambled eggs. 
A lemon-basil pesto competes deliciously with the eggs — it’s hard to choose a favorite, so let’s call it a tie. Lemon brightens the pesto and pairs beautifully with basil.
If you’ve never made soft scrambled eggs, consider this your invitation to try them. They’re silky and custardy, like there’s cream folded in, but you can achieve that texture with just eggs, a bit of butter, low heat and steady stirring. Remove the pan from the heat when the eggs are just barely set so they finish cooking off the heat; aim for small, soft curds.
These sandwiches would be excellent for a lazy weekend breakfast and might even cure a rough morning after a late night. Serve warm and enjoy the contrast of creamy eggs, melty cheese and bright pesto. 
Breakfast Grilled Cheese with Soft Scrambled Eggs and Lemon-Basil Pesto
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Amanda
- Yield: 2 sandwiches
Description
A breakfast grilled cheese that combines lemon-basil pesto, melty cheese and soft scrambled eggs for a rich, satisfying sandwich.
Ingredients
Scale
- 4 large eggs
- 4 tablespoons butter, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- 4 slices sourdough bread
- 1/2 cup (2 ounces) coarsely grated sharp cheddar cheese
- 1/2 cup (2 ounces) coarsely grated Havarti or Fontina cheese
- 1/2 cup Lemon-Basil Pesto or other basil pesto
- 2 tablespoons finely chopped fresh chives
Instructions
- Preheat a large nonstick skillet over medium heat.
- Spread the outside of each slice of bread with 3 tablespoons of the butter. Flip the slices so the unbuttered sides face up. Spread a layer of pesto on the unbuttered side of each slice. Add a handful of shredded cheddar to two slices of bread.
- In a medium bowl, whisk the eggs with salt and pepper until uniform. When the skillet is hot, add 1 tablespoon of butter, then the whisked eggs. Let the eggs sit undisturbed until they begin to set at the edges and bottom. Using a rubber spatula, gently move the eggs around the pan to form small curds. Cook just until barely set, about 2 minutes, then remove from heat — they will continue to cook off the heat. Season with red pepper flakes if desired. Return the pan to medium-low heat.
- Divide the soft scrambled eggs between the two pesto-and-cheese bread slices. Top the eggs with the Fontina (or Havarti) and place the remaining bread slices on top, buttered side out.
- Place the sandwiches in the preheated skillet and cook until golden brown and crisp, about 4 to 5 minutes per side, and the cheese is melted. Use a lid briefly if needed to help the cheese melt. Sprinkle with chopped chives and serve warm.
Notes
This recipe was inspired by a breakfast grilled cheese concept. The lemon in the basil pesto brightens the sandwich and pairs especially well with the creamy eggs and melty cheese.
- Category: Breakfast, Eggs, Sandwiches & Wraps