If you do everything I say in this post and follow the directions strictly, I promise you that this sandwich will be among the best you’ve ever had.
Around here, we’ve been on a grilled cheese-and-bread binge. In the traditional sense, this is not grilled cheese. Essentially, it’s a morning sandwich. What a cheesy breakfast sandwich.
Morning Glory is what I’ve come to name it.
In an effort to find the perfect breakfast, I came up with this sandwich. An absolutely perfect way to start the day. Because one person can’t eat an entire one without going into a food coma, make one and give it to someone significant in your life.
- 3 oz. cream cheese
- 3 slices of thick-cut cooked crisp bacon
- 2 sprigs of fresh thyme
- 2 slices of hick-sliced white bread or brioche
- 2 eggs
- 1/2 cup of grated sharp cheddar cheese
- 1/2 cup of cooked butternut squash puree
- 2 tablespoons of maple syrup
- 2 tablespoons of butter
- 2 tablespoons of half and half
- ¼ teaspoon of salt
- ¼ teaspoon of cinnamon
- 1 tablespoon of butter, melted in a large skillet over medium heat. Blend together 1 egg, the half-and-half, the salt, the cinnamon, and the maple syrup in a wide, shallow bowl.
- To make French toast, carefully dip only one side of each slice of bread into the egg mixture. Toast the bread with the French toast side down in a skillet coated with butter.
- As that’s happening, crack open another egg and fry it in a little butter over easy in a separate small pan until the yolk is just set. Take the toast and eggs out of their baking dishes.
- On the “French toasted” sides of your bread, spread roughly 1 1/2 ounces of melted cream cheese. In a skillet, melt the remaining tablespoon of butter over low heat. Place a piece in the pan, cream cheese side up, so it will absorb the butter.
- Make the sandwich more appetizing by topping it with a quarter cup of cheddar cheese. Combine the butternut squash puree and maple syrup in a tablespoon and distribute half of it over the cheese.
- Then, pile the egg, bacon, and thyme on each sandwich. Add the remaining butternut squash, thyme, and 1/4 cup of cheddar after that. Make sure the cream cheese side is facing down and cover with the other slice of bread.
- Cook the sandwiches on a low grill until the bread is toasted and the filling has melted, about 3 minutes per side.