Grilled Cheese for Breakfast April 05 2016, 1 Comment
- 1 jar 25 oz Fresh Spinach Marinara sauce
- 1/2 cup heavy cream
- Fresh herbs, chopped (parsley, oregano, basil)
- Fresh loaf peasant bread
- 2 tbsp. unsalted butter
- American cheese
- Italian cheese blend
- 4 strips bacon, cooked and cut into 1” pieces
- 2 eggs
Combine Fresh Spinach Marinara sauce, heavy cream and herbs in a cooking pot, set on low heat and bring to a simmer, while constantly stirring to avoid clumping of the cream. Cook for about 10 minutes then top with bacon.
While the soup is simmering, Cut 4 slices of bread. In the center of 2 of the slices cut a small hole by using the rim of a drinking glass. Place butter in a large pan and add 4 slices of peasant bread once the butter is melted. Brown the bread slices on one side then flip. After flipping, crack an egg in each of the holes you created in the bread. Top the other Slice of bread with American cheese and Italian cheese blend. Continue cooking until egg is done to your liking, then place the slice of bread with egg on top of the slice with cheese. Plate and serve with soup.