I needed a hangover meal; something greasy, but at the same time, something bright and full of nutrients to perk me up. And you probably guessed it, but a grilled cheese was what came to mind. With arugula pesto, scrambled eggs, and some tangy goat cheese, all grilled between two buttery pieces of multigrain bread, it sounded just about perfect. And it was.
Serving Size: 1
- 2 slices multi-grain bread
- 1 egg, scrambled
- 2 pat of salted butter
- ⅓ cup crumbled goat cheese
- 1 Tbsp arugula pesto
- To begin, grab ingredients out of fridge and sprinkle half of the crumbled goat cheese onto one slice of bread.
- I used a nice Capricho De Cabra from Spain. It's a super tangy, lemony, fresh goats milk cheese that melts really nicely without getting all gritty and gross like some do. Totes recommend it and probably eat too much of it, but that's another story.
- Next you'll want to scramble one egg up, really quick, and add it right on top of that goat cheese-d up bread. Use fresh eggs if you've got them.
- And add some of that arugula pesto.
- Then sprinkle on the remaining goat cheese and nibble on whatever's left over. You can even lick your fingers. I won't tell.
- Place the top piece of bread on top along with a smear of butter. Don't lick the remaining butter, that's gross!
- Turn your stove top to medium high and place this cure-all sandwich, butter-side down, into the pan. Add a dollop of butter to the other side and let it cook for about 4 minutes until it starts to get brown and toasty.
- When it looks good enough on one side, flip it and repeat. The goat cheese melts super quickly so it's not really about waiting for the cheese to melt, it's more about waiting to get a nice crust on your bread.
- After it's toasted on both sides, take it out of the pan, let it cool for a hot sec, and chow down.