Grilled Cheese and Fried Egg Sandwich

So simple and yet so satisfying.  There is nothing quite as comforting as a Grilled Cheese Sandwich, no matter how old you are. 

A weekly breakfast or lunch treat just gets a step up with the addition of a fried Conestoga Free Run Egg.

The creamy golden yolk combines with the ooey-gooey goodness that is all the melty cheese.  Trapped between crispy buttered bread for the best play of textures in your mouth. This never grows old.

A Grilled Cheese Sandwich is getting a revival of sorts.  These days there are entire restaurants dedicated to this iconic sandwich, there is even a Grilled Cheese festival in my own Toronto neighbourhood, where venders and restaurants all compete for the ultimate sandwich.

In the end, I don’t think it needs a lot of bells and whistles.  But if I am going to take it up a notch, adding in healthy and tasty protein in the form of a comforting egg is the way to go.  

Conestoga Eggs

With Conestoga Eggs I am guaranteed the protein, nutrients and minerals that are in each egg, along with the added bonus of Omega-3 fatty acids and lutein, good for eye health.  Conestoga Egg, coming from all local Ontario farmers, ensure that their hens are living in quality homes with the freedom to roam and lay in the manner that hens were meant to flourish.  A diet rich in grains, flax, and the addition of marigold extract to give us that lutein, these eggs are a joy to cook and bake with.  So it’s a win win for everyone.

The Perfect Sunny Side-Up Egg

Here is my simple method for a successful fried egg.  It starts with the pan. Every kitchen should have one non-stick skillet.  I would not recommend using it constantly for all your cooking, that’s where a cast iron or spun steel pan come in handy.  But a non-stick pan is my preference for eggs.  Eggs have the inclination to adhere to whatever surface they hit.  And those yolks can be like glue once heated, creating a crusty residue which is near impossible to remove.  So a non-stick pan is essential for creating success in your egg cooking endeavours. 

This doesn’t mean I still don’t use some kind of lubricant or barrier between the pan’s surface and the egg(s)  Butter adds flavour, and oil has a higher smoke point, so I actually use both.  Once you have brought the pan to heat over medium heat on the stove top, you will add the oil and the the butter.  Let them warm up, swirling them around, and once the butter is foaming evenly all over the pan, it is time to add your eggs.

Pro-tip: Never crack your eggs by hitting them against an edge, like a bowl or side of a skillet.  This will cause shell to be pushed into the egg itself.  This can result in breaking the yolk, or bits of shell ending up in the skillet with the egg.  Always tap your eggs on a flat surface like the counter or cutting board.  This will break the shell without pushing it in.  Two gentle but firm taps should be enough to help your fingers then break them apart and open the shell.  Once open, do not drop the contents from too high over the skillet.  The momentum may cause the yolk to break open when it hits the surface of the pan.  Aim for opening the egg one to two inches above the surface of the skillet, and tipping the egg gently in.

Cooking on medium heat will get the white edges to start cooking, without scorching.  Once they become translucent, you can cover the skillet with a lid (it doesn’t have to matching, just large enough to trap the steam.  If it is a clear glass lid, all the better, then you can keep an eye on the egg.  Once the whites are firm and the yolk is still soft and runny, it is ready to remove.  Do so by sliding a small spatula (I like using a small offset spatula since it won’t break the delicate whites as I slide it around to loosen the egg from the skillet.  Once it is loose, swirl the pan to see if the egg moves without sticking.  You can then tip the pan over your plate and slide the egg off onto the plate. Or at this point you could gently use a spatula to lift and turn over, for over-medium or over-hard eggs. 

Flavour Boosters to Your Fried Egg

Adding spices or seasoning to the butter as it is warming up is a simple but easy way to boost the flavour of a simple fried egg.  I love using harissa powder, aleppo pepper, za’atar, even chilli crisp oil or Sambel Oelek. Or once, the egg is almost finished, add grated parmesan cheese, or other cheese.

Grilled Cheese Sandwich

You will actually start the grilled cheese before frying the egg. Do this by placing the buttered bread slices into a large skillet with a lid. Cover both evenly with the cheeses. Turn the heat on, at medium-low. 

Cook, checking regularly to ensure that the bottom isn’t scorching before the cheese melts.  It should take about 8 minutes or so, depending on your stove. Half way through, cover with the lid, it will help trap the heat and steam, ensuring that the cheeses will melt beautifully.  

Once completely melted, and the bottoms are perfectly crispy and browned, place the egg on one slice. Take the other slice and cover the egg with it, cheese side inside.  Transfer to a cutting board, Let it sit a minute to cool down just enough to handle, and slice.  Now you won’t worry about burning the roof of your mouth as you take that first bite.  Now sit back and enjoy that liquid gold as it interacts with the melty cheesy goodness, and crispy crunchy bread.

If you want to add chopped fresh herbs to the butter you will be spreading on the bread, try making up a compound butter in advance.  This is easily created by combining soft butter with your favourite chopped herbs, like thyme, parsley, basil, tarragon, dill etc.  Mix them together in a bowl till well combined, then store in a small sealed container in the fridge.  This butter can then be used for this sandwich, garlic bread, cooking eggs, or any other time you are using butter in a savoury way.

Bread Options

Pretty well any favourite bread can be used, but some do work better than others.  A softer, bakery-style miche, white or wheat bread will create a tender cover to the cheese, making each bite easy to enjoy.  Denser, firmer, heavier breads may create a tough, more dry exterior, that will take away from the cheese.  I do like a sourdough, for the tangy contrast it will give to the cheese.  But I still try to choose ones that have a fluffier interior crumb. Ciabatta is also a great option.

Cheese Options

I tend to favour the classics: American, Cheddar, Monterey Jack, etc.  These have flavour and the crucial melting quality that is non-negotiable.  Other less traditional options include Harvarti, Provolone, Emmenthal, Gruyere, Fontina etc. These all melt, Some have more distinct flavours than others.  At this point it is all about personal preference.  Ideally, combining cheeses will give you a more sophisticated result.  If a Grilled Cheese Sandwich can be sophisticated!!  And don’t forget the ketchup for dipping.

For other fun sandwich ideas check out Mumbai Toastie, Toasted Western Sheet Pan Sandwiches, Classic Egg Salad and Pickle Sandwich, The Mighty Reuben Sandwich

Love Jen