Triple Decker Egg-in-the-Hole Grilled Cheese Sandwich

Egg-in-the-hole is one of my husband's favorite breakfast choices, so I decided to combine it with another one of his favorite things - grilled cheese sandwiches.  Needless to say, he had absolutely no objections when I told him I was going to do this!

It's easy, quick, and satisfying!  Here's how I did it:

Note:  This recipe is best made on a griddle, either over your burners or an electric one.

Ingredients:

3 pieces sliced sandwich bread, wheat or white

1 egg

1 stick cold butter ( you will use a portion of it)

2 slices medium cheddar cheese

2 slices pepper jack or swiss cheese (or heck, any cheese you want to use)

Salt and pepper, to taste

Directions:

With one of the three pieces of bread, use a biscuit cutter, drinking glass rim, or cookie cutter to cut a circle out of the center, being sure to leave at least a ½ inch space on all four sides of the circle. 

Tear 2/3 of the wax paper wrap off the stick of cold butter.

Heat griddle to medium high. On an electric griddle, set to between the 3 and 4 settings.  If you notice the butter beginning to brown on the griddle, reduce the heat a little.

Holding the stick of butter by the end that still has the wrapping on it, carefully rub the opposite end of it directly onto the griddle, creating an area of melted butter, enough to butter one side of all three bread pieces.  

Place all three slices of bread onto the melted butter on the griddle.

Melt an additional little puddle of butter directly into the hole, then crack the egg into it and cook until you can see the egg white solidifying on the bottom side.  

Salt and pepper the egg to your liking, then carefully flip the two regular pieces of bread, as seen in the next picture, which should be lightly toasted. 

Next, put 2 slices of cheese on each of the pieces of toast without egg. 

Then lift the egg-in-the-hole with a spatula and flip it, allowing the egg to cook on the other side.  As the egg cooks, check the two pieces of toast with cheese on them to make sure they don’t get too dark.  You can remove them from the griddle onto a plate until the egg is done if necessary, to prevent them from over-browning and once the egg is done, return them to the griddle.

When the egg is done, lift the egg-in-the-hole toast and place it on top of the cheese layer of one of the other pieces of bread on the griddle with a spatula.

Top the egg-in-the-hole with the other piece of bread, cheese side down, so that the egg-in-the-hole becomes sandwiched between the cheese layers. 

Turn sandwich over with a spatula, flipping as needed to finish both sides toasted to your preference. 

Serve hot, right off the griddle.

My husband likes his egg yolk runny, so this was just right for him!

This is a hearty, satisfying grilled cheese sandwich that can be enjoyed any time of the day.  If I had been making this for me, I would have use my favorite Orowheat Healthnut bread and added lots of crispy bacon!  You could change the cheeses and other ingredients up just about any way you want no matter what time of day you want to eat it!  My husband really enjoyed this thing!  Success!