Naturally I ponder about my favorite foods multiple times throughout the day so it is no surprise that I also fantasize about ways to make them even better. To make the ultimate version of all your favorite foods, now that is the dream.
When I stumbled upon this ingenious idea to elevate my family’s beloved hobo egg I almost couldn’t breathe from the excitement. A. Hobo. Egg. Grilled. Cheese? Must. Make. One. Now.
And of course my list of recipes to try is so long I didn’t get to it until many months later, years even, but I’m so happy I finally did. Combining the best of breakfast and lunch this is a spot-on lazy Sunday brunch meal.
Cheese and eggs have been a classic combination since the stone age when a caveman accidentally knocked a bowl of cheese curds onto his sizzling dinosaur egg omelette, or so I imagine, so before even taking a bite you know this sandwich is about to blow your mind.
And it does, again and again with every bite until you find yourself standing over the stovetop already making a second one. I hope you enjoy as much as I did, and don’t forget the bacon!
- 2 tablespoons butter, divided
- 2 slices bread
- 2 slices cheese, preferably cheddar, American, or any cheese that melts well
- 1-2 slices cooked bacon
- 1 egg
- Salt and pepper
- Melt 1 tablespoon butter in a skillet over medium-low heat. Meanwhile prepare your grilled cheese by covering one of the slices of bread with the cheese and bacon then sandwiching the other slice of bread on top. When placing the bacon on the sandwich try to keep it around the corners of the bread so it doesn’t get cut out when you later cut out the circle from the middle.
- When the butter is melted and the pan is hot carefully place the grilled cheese in the skillet. Place a pan lid or tent a piece of foil over-top the sandwich in the skillet to help the cheese melt.
- When the cheese has started to melt and the bread is very lightly browned, about 2-3 minutes, carefully flip the grilled cheese. Cook until the other side of the bread is very lightly browned, about 1-2 minutes. Remove from the pan.
- Using the rim of a glass or a 2” cookie cutter cut a circle out of the center of the grilled cheese. Enjoy as a pre-meal appetizer. Press down on the sandwich to flatten it slightly.
- Melt the remaining tablespoon of butter in the skillet over medium heat and return the sandwich to the pan. Carefully crack an egg in the hole of the sandwich. Season with salt and pepper. Cook for 3 minutes then carefully flip over. Cook until the egg is no longer jiggling, but still feels soft to the touch, about 3-4 minutes. You want to make sure the whites are cooked through, but the yolk is still runny. Remove from the pan, cut in half and serve dipping the sandwich halves into the runny yolk.