claire freehafer

ingredients

• 4 large eggs
• 4 tablespoons butter, at room temperature
• crushed red pepper flakes, to taste
• 4 slices sourdough bread
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded havarti or fontina cheese
• ½ cup basil pesto
• 2 tablespoons fresh chopped chives
• honey, for drizzling

instructions

1. whisk together the eggs and a pinch of salt in a medium bowl.

2. melt 1 tablespoon butter in a large skillet over medium heat. add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. immediately remove from the skillet and sprinkle with crushed red pepper flakes.

3. spread the outside of each slice of bread with butter. on the inside of half of the slices of bread, evenly layer the cheeses, eggs, and pesto. add the top piece of bread, buttered side facing up.

4. place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. serve topped with chives, honey, and sea salt.