I have a lot of fond memories of this grilled cheese. It was our first meal having survived the true shred winds and flying sparks of California windstorm 2011. And we still ate outside.
It was Valentine’s dinner, made way fancy with wine, butterscotch pudding, and our formal pajamas. Also because we replaced the box in between the couch + tv with a real coffee table.
And it was this first breakfast sandwich of spring, stuffed with garlicky kale pesto and avocado, surely a sign of good things to come, especially now that I’ve cleaned out the fridge.
I use both olive oil + butter because it makes the crispiest, grilled cheese. I make the sandwiches first to get the pan well-toasted and buttered for the egg frying.
Breakfast Grilled Cheeses with Kale Pesto + Avocado
(inspired by vina’s grilled cheese breakfast)
bread (mine’s Jim’s)
cheese (I used monterey jack)
Preheat oven to 250ºF and have an ovensafe plate or pan on hand. Lightly butter the outside of the bread. Put the cheese on one half of the inside, the pesto on the other half.
Heat a skillet over medium heat. Add a spoonful of olive oil and heat just until shimmery. Add the sandwiches and grill, pressing down occasionally, until deep golden brown — take your time here. Flip and repeat.
Hold the sandwiches in the oven while you fry the eggs however you like them. When they’re ready, take the sandwiches back out, pry them open. Smash in the avocado, add the egg, salt + pepper, close, and serve with lots of napkins.
(adapted from Farmhouse Table)
Makes enough for 2 sandwiches + pasta.
1 bunch of kale, well-rinsed, torn into small pieces
2 TB pine nuts or almonds, lightly toasted (I used almonds)
2 cloves of garlic, chopped
1/4 c. grated parmesan
1/2 c. olive oil
Bring a pot of salted water to boil. Add the kale, then immediately drain it and put it in an ice bath. (If you also forget to turn the ice maker on, run it until cold water instead.) Drain, toss, and gently squeeze out as much water as possible.
Put the kale, nuts, garlic, parmesan, and a big pinch of salt in a food processor and pulse to combine. With the machine on, slowly add the olive oil.
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