Restaurants›Seattle Biscuit Company›Amy Lee's Cousin Recipe

Amy Lee's Cousin Recipe

Inspired by Seattle Biscuit Company
Time20m
Serves1

Egg, Beecher's Flagship cheese, house berry jam, Walla Walla sweet onion mustard

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich

Method

Sandwich

1

Prepare eggs

Crack the eggs into a small bowl and beat gently with a fork until yolks and whites are combined. Stir in 1/4 tsp salt and 1/8 tsp black pepper.

2

Cook eggs (over-easy style)

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. Once butter is melted and foaming, pour in the beaten eggs. Let them set undisturbed for 20–30 seconds, then with a spatula, gently fold edges toward the center to create soft curds while keeping the center slightly runny. Cook until the whites are set but yolks remain soft, about 1–1.5 minutes total. Remove from heat.

3

Prep bread and cheese

Spread the outside faces of each slice of sourdough with the 1 tbs fresh butter for grilling. On the inside face of one slice, arrange the Beecher's Flagship cheese so it covers most of the slice (about 2 oz).

4

Assemble condiments

On the inside face of the other slice, spread 2 tsp house berry jam and 1 tsp Walla Walla sweet onion mustard. If you prefer a thinner layer, use less jam; the jam should complement, not overpower, the cheese and egg.

5

Assemble sandwich

Place the cooked eggs on top of the cheese-covered slice. If using, add the 1/4 cup microgreens or baby arugula on top of the eggs. Close the sandwich with the jam-and-mustard slice (buttered side facing out).

6

Grill sandwich

Heat a skillet or griddle over medium heat. Place the sandwich buttered-side down on the hot surface. Press gently with a spatula or a weight and cook for 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully, press again, and cook another 2 minutes until the second side is golden and the cheese is fully melted. If the bread is browning before the cheese melts, lower the heat to medium-low and cover the pan for 30–60 seconds to help the cheese soften.

7

Finish and serve

Remove the sandwich from the skillet and let rest 1 minute. Slice in half on the diagonal, sprinkle the remaining 1/4 tsp salt and remaining 1/8 tsp black pepper across the cut surfaces if desired, and serve immediately.