The grilled cheese sandwich is one of life's simplest pleasures, while an egg in a nest is a deliciously nostalgic breakfast. What happens when the two come together? You get one spectacular sandwich! Although this recipe is a little more complex then making the two dishes separately, it's worth the effort. It has you discard the center portion of the bread, but I decided to make a mini sandwich and serve it with the larger grilled egg and cheese. If you enjoy bacon in your egg sandwiches, sauté a couple of diced pieces and cook the spinach-onion mixture with the bacon. Interested in the amazing recipe? Read more.
3 tablespoons plus 1 teaspoon butter, divided, at room temperature
1/2 medium onion, finely chopped
8 ounces baby spinach
Salt and freshly ground black pepper
8 sandwich-size slices sourdough bread
8 ounces of manchego cheese, coarsely grated (or use young pecorino, gouda, or gruyère)
4 large eggs
In a large nonstick skillet, heat 1 tablespoon plus 1 teaspoon butter over medium heat. Add the onion and cook just until soft but not brown, about 5 minutes.
Add the spinach, cover, and cook, tossing with the tongs occasionally, until wilted but still fairly bright green, 2 to 3 minutes. Add salt and pepper to taste. Transfer to a small plate.
Wipe out the skillet with a paper towel but do not wash it. Have a small bowl or cup ready.
To assemble: Using the remaining butter, butter one side of each slice of bread and lace on your work surface, buttered side down.
Using a 1 1/2-inch-diameter biscuit cutter (or grapefruit spoon or knife), cut a 1 1/2-inch hole in the center of each bread slice. Press the cheese evenly onto 4 bread slices around the hole (it may seem like a lot of cheese, but it's actually just the right amount), followed by the spinach mixture. Top with the remaining bread slices, buttered side up.
Heat a large nonstick skillet over a medium-low heat for 2 minutes. Put the sandwiches into the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, until the undersides turn golden brown.
Turn the sandwiches, and working quickly, separate 1 egg over the small bowl or cup, allowing the egg white to drip into the cup. Pour the yolk into the hole in the bread and then pour the egg white over it. (If the hole has closed up because the cheese has oozed out, just use a spoon to open it back up again before putting the egg in it.) Sprinkle with salt and pepper to taste.
Cover and cook for 1 to 3 minutes, until the undersides are golden brown and the yolks have begun to set (the egg whites won't have cooked through yet). Carefully turn the sandwiches again (some of the egg white may run off since it is still partially uncooked).
Cover and cook for 1 to 3 minutes, depending on how you like your eggs. Cut in half diagonally and serve immediately.