Breakfast Grilled Cheese Recipe
two eggs | bacon | fontina | cheddar | grilled sourdough | hash browns
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Ingredients
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Sandwich
Hash Browns
Method
Hash Browns
- 1
Prepare potatoes
If using frozen hash browns, thaw in refrigerator or at room temperature and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This helps them crisp.
- 2
Cook hash browns
Heat a 10-12 inch skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Add the squeezed hash browns and optional chopped onion, spreading into an even layer. Press down with a spatula. Cook undisturbed for 4–6 minutes until the bottom is deep golden brown.
- 3
Flip and finish
Flip sections of the hash browns in portions (or invert onto a plate and slide back into the pan) and cook an additional 3–5 minutes until crisp and cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a plate and keep warm while you make the sandwich.
Sandwich
- 4
Cook bacon
If bacon is not already cooked, cook 3 strips of bacon in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. Drain on paper towels and keep warm.
- 5
Make scrambled eggs
Crack 2 large eggs into a bowl, add 2 tablespoons milk or cream, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until blended. Heat a small nonstick skillet over medium-low and add a teaspoon of butter or a light spray of oil. Pour in eggs and cook, gently stirring, until just set but still soft, about 1–2 minutes. Remove from heat — eggs will finish cooking in the sandwich.
- 6
Assemble sandwich
Butter one side of each sourdough slice (about 1 tbs total per side). On the unbuttered side of one slice, layer half of the fontina (about 1/2 cup), then place the scrambled eggs, then the 3 bacon strips (or broken to fit), then the remaining fontina and the shredded cheddar (top cheese layer). Close with the second slice buttered-side out.
- 7
Grill sandwich
Heat a clean skillet or griddle over medium. Place the sandwich in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheeses are melted. If the bread browns before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to trap heat and speed melting.
- 8
Rest and serve
Remove the grilled sandwich to a cutting board and let rest 1 minute, then cut in half. Serve immediately with a portion of the crispy hash browns.