Why This Recipe Works
- A combination of soft-cooked fried eggs and melty grilled cheese makes a delightfully messy sandwich (to be eaten with a knife and fork!).
- Pre-toasting the bread in the skillet allows you to avoid overcooking the eggs.
I wish I could say that I came up with what may well be the best breakfast sandwich concept ever on my own, but I'd be lying. I first came across the brilliant idea over on Reddit, but awesomeness rarely goes unrepeated when the internet is involved, and I have no shame in admitting that I made this sandwich within an hour of reading about it.
Like the infamous Fatty Melt—that's a burger made with two grilled cheese sandwiches as a bun, the brainchild of our own Adam Kuban—the Grilled Cheese Eggsplosion is a hybrid sandwich, combining elements from two or more sources into a single glorious dish. In this case, it's a simple grilled cheese sandwich with two eggs-in-a-hole (or bull's-eye eggs, eggs-in-a-basket, whatever you want to call them) replacing plain old bread.
Bonus: You get to make yourself a mini grilled cheese using the circular cutouts—or a mini egg-in-the-hole, if you like.
If all goes well, once this sucker is fried up, the cheese will be perfectly melted and the yolks still runny, so that they gush forth as soon as you cut or bite into them. I strongly believe that anything good can be made better by adding a chin-dripping element. Except perhaps disposable razors.
How to Make a Grilled Cheese Eggsplosion (Eggs-in-a-Hole + Grilled Cheese)
Egg-in-a-Hole Grilled Cheese Sandwich
Possibly the best (and messiest) breakfast sandwich in existence.
2 slices hearty sandwich bread
3 tablespoons (45g) unsalted butter, divided
2 large eggs
Kosher salt and freshly ground black pepper
2 slices American, cheddar, and/or Jack cheese
Using a small empty can, a biscuit cutter, or the ring from a Mason jar, cut a circle out of the center of each slice of bread.
In a large nonstick or cast iron skillet, melt 1 tablespoon (15g) butter over medium heat until foaming subsides. Add both bread slices and circular cutouts and cook until very lightly browned on the bottom side. Break an egg into each hole, season with salt and pepper, and cook, swirling occasionally, until bread is lightly golden brown on the bottom side and eggs can easily be lifted without breaking, 1 to 2 minutes. While the egg-filled bread slices cook, flip circular cutouts as soon as they are golden brown on first side, then toast on second side and remove when ready.
Add remaining 2 tablespoons (30g) butter and carefully flip both slices of bread, making sure the eggs don't break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.
Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.
Small can, biscuit cutter, or Mason jar ring; large cast iron or nonstick skillet
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||70%|
|Saturated Fat 30g||148%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|