Fall Breakfast Grilled Cheese

Hello to the best fall breakfast grilled cheese ever! Sourdough Breakfast Grilled Cheese filled with vegan mozzarella, soft-scrambled eggs, apples, sage, arugula, and honey. I have been feeling in such a recipe rut recently, and this ignited a fire in me.

Ingredients (serves 1)

• 2 slices sourdough bread

• Butter, ghee, or oil

• Miyokos Creamery Mozzarella (or any cheese of choice, this is just what I used)

• 3 apple slices

• 2 pasture-raised eggs

• Salt and pepper

• 2 sage leaves

• Handful of arugula

• Drizzle of honey

1. Butter or oil one side of each slice of bread. On the other side, spread the cheese. Top with apple slices and then sage.

2. In a medium pan, heat butter or oil on low. Scramble eggs in a bowl along with a pinch of salt and pepper, add to pan, and slow cook the eggs. Move the eggs in the pan periodically so the bottom doesn't burn, and keep going until eggs are cooked and curdled. This could take a bit, but the slower, the softer they will be. When eggs are done, transfer them on top of the slice of bread with the cheese and apples. Top with arugula.

3. Clean the same pan, or use another medium pan, and heat a little more butter/oil on the pan on medium. Add the sandwich into the pan, butter side down. Cook for 4 minutes on each side or until golden. Finish off with a drizzle of honey.