Kale Pesto & Sundried Tomato Breakfast Grilled Cheese
A super easy breakfast grilled cheese that will keep you energized through this chilly Winter’s day!
Ingredients
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
Instructions
- In a skillet over medium heat, add the olive oil. Let heat up for 1 minute.
- 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.
- Use a spatula to continuously stir until the eggs are soft scrambled, about 5-8 minutes.
- On a sourdough slice, add a slather of the kale pesto. Layer with the soft scrambled eggs, sliced Havarti, and chopped sundried tomatoes.
- Sandwich with the other sourdough slice. Slather both exterior sides of the bread slices with softened butter.
- Grill on a skillet over medium heat for 2-3 minutes on each side, until golden brown and crispy. Enjoy warm!
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