A breakfast grilled cheese sandwich is just as good as it sounds — gooey, melty cheese and fluffy scrambled eggs on golden, buttery toasted bread. There’s one factor that’s absolutely critical: You need to pick a melty cheese. My top cheese pick will forever be American; it’s a classic for grilled cheese and egg sandwiches alike.
1 tablespoon plus 1 teaspoon unsalted butter, divided
2 slices sourdough sandwich bread
2 large eggs
1/4 teaspoon kosher salt
4 slices American cheese
Let 1 tablespoon butter sit at room temperature until softened. Spread onto one side of 2 slices sourdough bread. Whisk 2 large eggs and 1/4 teaspoon kosher salt together in a medium bowl until combined.
Melt the remaining 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Transfer the eggs to a plate.
Remove the pan from the heat and wipe the pan clean. Place 1 bread slice butter-side down into the pan. Top with 2 slices of the cheese, the eggs, and then the remaining 2 slices cheese. Close the sandwich with the remaining bread slice butter-side up. Press the sandwich slightly to close, flip, brown and eat!
