Spicy Egg & Cheese Toasties

Recipe by: Madison | fashiontalesblog.com

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Soft scrambled Eggland's Best egg sandwich with melted cheese, harissa, pickled onions, and fresh herbs

Ingredients

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1 1/2 teaspoons Harissa 

1 red chili pepper, thinly sliced

1 tablespoon unsalted butter

2 - 4 cheddar cheese slices

pickled onions, with reserved juice

4 slices artisan bread fresh basil and/or thyme sprigs kosher

salt and black pepper to taste

In a small bowl, add in the sliced peppers, harissa, and about 1 teaspoon of juice from the pickled onions.
Mix with a spoon to blend in a paste consistency.
In a nonstick skillet, over medium heat, crack two Eggland's Best eggs and cook them sunny side up, or soft scramble them to your preference. Switch off the heat and set the skillet aside.
Spread a generous lashing of butter on each side of four slices of artisan bread.
In a clean nonstick skillet or lightly oiled cast-iron pan on medium heat, toast the bread slices. Add the cheese on each bread slice and cover the pan with a lid, until the cheese begins to melts. Switch off the heat.
Next, spread some of the harissa pepper sauce on top of the melted cheese on each slice of toast. Then, divide the eggs between two slices. Add salt and pepper on top of the eggs. Add several pickled onions and fresh herbs (basil, thyme) on top of the eggs.
Add the other slices of toast on top of each sandwich half. With a spatula, press down on the sandwich to slightly flatten it, and cover with a lid to make sure all the cheese is melted. Remove from the skillet.
Transfer to a clean plate. Use a knife to cut each sandwich in half before serving.

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