Breakfast/ Sandwich / Burger/ Vegetarian

Truffled Egg Breakfast Sandwich with Asparagus and Havarti

How committed are you to breakfast? Are you ‘basic bacon and eggs on toast’ committed, or are you a little more in the vein of ‘anything-goes-on-toast, so let’s get ingeniously creative all up in here’ kind of committed?

If you’re the latter, then not only are you my kind of person, but if you like changing things up when it comes to your breakfast career, then this is the recipe for you.

Soft scrambled eggs, Havarti cheese, asparagus and amaaaaazing minced truffle, all sandwiched together between two slices of sourdough, grilled to melty, delicious perfection and finished off with a drizzle of pure Aussie honey… it’s the most out-of-this-world, flavourful morning treat!

You guys, it’s not lost on me that people seem to be perfectly content to slather the craziest and/or finest ingredients in the world all over singular pieces of toast and/or open-faced sandwiches, but what I can’t help but wonder is; why aren’t we applying this delicious concept to the humble grilled cheese? The food fixated side of me can’t help but dream of cherry, chocolate and brie grilled cheese, the healthy version of me (lol) is demanding a Green Goddess version. I consider this the ‘Grilled Cheese Spectrum’ and the best part of it is, with a little bit of creativity, I know that no matter where I fall on it, on any given day, there’s a grilled cheese combo that will gratify my situation.

So now that we’ve invited another piece of bread to the new-look breakfast party, let’s explore some of the anatomy of this totally-worth-waking-up-for brekky sandwich.

Firstly, you really need to start with soft scrambled eggs. Remember that they are going to continue to cook inside the sandwich during the grilling process, so you need to be sure not to overdo them in the early stages (watery eggs in my grilled cheese…. no thanks), so watch them closely!

Oh, and the addition of truffle. This is the ‘next level’ part of this dish. Pure, bona fide, knock-your-socks-off flavour that can’t be replicated any other way.

And then finishing the grilled cheese off with a generous drizzle of pure honey (which I have been throwing on almost everything of late) – it’s just something you needto try.

This sandwich is the ultimate breakfast on so many levels and the cool part is, that even though it may use some ‘fancy’ ingredients, it comes together in just minutes. There’s no arguing that grilled cheese is one of the most perfect foods on the planet, but the fact that it isn’t normally eaten for breakfast is ludicrous.

If this post changes that for even just one of you, then my job here is done. Happy eating!

Truffled Egg Breakfast Sandwich with Asparagus and Havarti

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By Nosh - An Eater's Manifesto Serves: 4
Prep Time: 10 minutes Cooking Time: 15 minutes

Soft scrambled eggs, Havarti cheese, asparagus and amaaaaazing minced truffle, all sandwiched together between two slices of sourdough, grilled to melty, delicious perfection and finished off with a drizzle of pure Aussie honey… it’s the most out-of-this-world, flavourful morning treat!

Ingredients

  • 4 large eggs
  • ¼ cup full cream milk
  • 2 teaspoons minced truffle
  • salt and pepper
  • 8 stalks asparagus, woody ends removed
  • 3 tablespoons butter, softened
  • 8 slices sourdough bread
  • ½ cup cheddar cheese, shredded
  • ½ cup Havarti cheese, shredded
  • 3 tablespoons fresh chives, chopped
  • 3 tablespoons pure honey, for drizzling

Instructions

1

In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper, then fold through the minced truffle.

2

In a large skillet or fry pan over medium heat, melt a tablespoon of butter. Add the egg mixture and cook, gently moving the eggs around the skillet until barely set, but fluffy. Once set, immediately remove from the skillet – this should take no longer than 2-3 minutes.

3

Using the same pan, fry the asparagus spears for approximately 2 minutes on both sides. Remove from pan and set aside.

4

Meanwhile, spread one side of each slice of sourdough with the remaining butter. Assemble the sandwiches by evenly layering on the unbuttered side, half of the cheese, asparagus, eggs, followed by the remaining cheese. Top with the remaining bread, buttered side up.

5

Place the sandwiches two at a time on the skillet (or in a sandwich press). Cook until golden, about 5 minutes each side.

6

Serve while hot, sprinkled with the chives and drizzled generously with honey.

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6 Comments

  • Reply
    Adrianne
    November 25, 2018 at 4:46 am

    Yum, you had me at breakfast, haha!! This looks super delicious and I love that it is vegetarian. I try and eat breakfast and lunch with no meat to cut down on how much animal proteins one can eat in a day. I would like this for breakfast any day!

    • Reply
      jaimie-nosh
      November 25, 2018 at 8:47 pm

      Thank you Adrienne – I tend to agree… I like my breakfasts fairly light (except when I indulge I do it with gusto haha). The best part about this one is it’s so easy… so you actually CAN have it any day!

  • Reply
    Alexandra
    November 25, 2018 at 5:07 am

    This sounds like the most delicious sandwich for breakfast! I have pinned to try soon 🙂

    • Reply
      jaimie-nosh
      November 25, 2018 at 8:46 pm

      Thanks Alexandra! I really hope you enjoy it, do let me know how it goes 🙂

  • Reply
    Sylvie
    November 26, 2018 at 4:05 am

    That looks soooo yum! Dont know what I love the most about this sandwich – the asparagus, the truffles, the sourdough!? It all sounds amazing!!

    • Reply
      jaimie-nosh
      December 3, 2018 at 9:23 am

      Thanks Sylvie! I think it’s definitely the truffles, they get me every time 🙂

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