Breakfast Grilled Cheese Sandwich Recipe

"I finally have found scrambled eggs that don't come out drier than sand. Moist and flavorful!! Eggs can be scrambled up to 2 hours ahead as long as you store tightly covered at room temperature."

Original is 2 servings

Metric US

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Ingredients

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4 large eggs
1/4 teaspoon cayenne pepper
Kosher salt, to taste
3 tablespoons unsalted butter (divided)

3 tablespoons cream cheese
4 slices (8 ounce) American cheese
4 slices (31 grams) white bread (thick slices)

Nutritional

Serving Size: 1 (284.2 g)
Calories 844.1
Total Fat - 70.7 g
Saturated Fat - 39.2 g
Cholesterol - 599.8 mg
Sodium - 2202.3 mg
Total Carbohydrate - 14.9 g
Dietary Fiber - 0.5 g
Sugars - 4.5 g
Protein - 37.5 g
Calcium - 1314.8 mg
Iron - 3.3 mg
Vitamin C - 0.2 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Whisk eggs and cayenne in a small bowl. Season generously with salt.

Step 2

In a medium saucepan, heat 2 ounces butter over medium heat. As soon as the butter begins to foam, add eggs and cook, stirring constantly, until they have set in small curds and are beginning to look dry (about 1 minute).

Step 3

Immediately remove from heat and beat in cream cheese.

Step 4

Divide American cheese slices between 2 slices of bread and top with egg mixture. Close up sandwiches with remaining bread slices.

Step 5

Heat a dry large skillet over medium-low and brush very lightly with remaining butter. Toast sandwiches until golden brown (about 3 minutes per side).