Scrambled Egg & Cheese Pumpernickel Panini

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I used to travel a ton for my job as a medical liaison for a vaccine company. I was staying at the Westin in the Times Square area once for work, before the time I lived in NY, and had an amazing egg-provolone panini from room service.

Now, I got a lot of room service in my time traveling, and for some reason, this is the only thing that kept coming up in my memory.

And despite having a kitchen the size of most of your bathrooms, I procured a panini press almost exclusively based on this food memory. I definitely have used it for other stuff, but this is my favorite to make in there.

egg grilled cheese (1 of 1)

First time I made it I used rye/pumpernickel swirl bread – my kids loved it! Will was actually mad the next time I made it without that bread. So this time I tried straight pumpernickel – any places where I see an opportunity to try new flavors, even just in breads, I do it. And I love having some pumpernickel around the house for cream cheese, smoked salmon and avocado sandwiches. Perfect vehicle for that combination!

egg grilled cheese3 (1 of 1)

Scrambled Egg & Cheese Pumpernickel Panini
Ingredients
  • 1 egg scrambled (I am going to trust you can handle that – if not google it ;-))
  • 1 slice pumpernickel, cut in half
  • 2 slices of american cheese
  • salt and pepper
  • optional – a slice of avocado added in here is fantastic
  • butter – if using non stick pan instead of panini press
Instructions
  1. Heat a panini press or a non stick pan.
  2. On one half of bread put 1 slice of cheese. Put scrambled egg on top, salt and pepper, and then another slice of cheese over the egg. Place other half on top and place in panini press.
  3. If using pan, add in the step of spreading butter on one side of the bread slices.
  4. Over medium low heat on either panini or pan, cook until cheese is melted and bread is toasty.
  5. Serve with ketchup for dipping for little ones.

 

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