Kale Pesto & Sundried Tomato Breakfast Grilled Cheese

Servings: 1-2

• 2 slices Sourdough Bread
• 3 large Eggs
• 1 tbsp. Whole Milk
• 1 tbsp. Olive Oil
• 1 tsp. Fresh Chives, chopped
• 2 thin slices Havarti Cheese
• 2 tbsp. Sundried Tomatoes, chopped
• 1-2 tbsp. Hungryroot Organic Kale Pesto
• 1 tbsp. Butter, softened
• Salt & Black Pepper, to taste

1. In a skillet over medium heat, add the olive oil. Let heat up for 1 minute.
2. In a small bowl, whisk the eggs, whole milk, and chives together. Season with salt and black pepper to taste. Pour into the heated skillet.
3. Use a spatula to continuously stir until the eggs are soft scrambled, about 5-8 minutes.
4. On a sourdough slice, add a slather of the kale pesto. Layer with the soft scrambled eggs, sliced Havarti, and chopped sundried tomatoes.
5. Sandwich with the other sourdough slice. Slather both exterior sides of the bread slices with softened butter.
6. Grill on a skillet over medium heat for 2-3 minutes on each side, until golden brown and crispy. Enjoy warm!