Grilled cheese isn't just for lunch or dinner; add a scrambled egg and some bacon
for a yummy breakfast version.
2 tablespoons milk or water
Salt and pepper
3 teaspoons butter,
room temperature, divided
4 slices whole wheat or white bread
2 slices Co-Jack
4 slices fully-cooked bacon
Beat eggs, milk, salt and pepper in bowl until blended.
Heat 1 teaspoon butter in large nonstick skillet over medium heat until hot.
Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan
with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting
and folding eggs - until thickened and no visible liquid egg remains. Do not stir
Remove from pan.
Spread remaining 2 teaspoons butter evenly on one side of each bread slice.
Place 2 slices in skillet, buttered side down.
Top evenly with scrambled eggs, cheese and bacon.
Cover with remaining bread, buttered side up.
Grill sandwiches over medium heat, turning once, until bread is toasted and cheese
is melted, 2 to 4 minutes.