Breakfast panini with herb butter
4 slices sourdough bread
2 tbsp. compound herb butter
Gouda or white cheddar cheese, sliced (about 2 oz.)
½ cup baby spinach leaves
1-2 tbsp. butter
2 large eggs
Salt and pepper, to taste
Directions:
Take the sliced sourdough and spread both sides of each piece of bread lightly with the herb butter. Heat a grill pan or skillet over medium-high heat and grill or brown the bread until golden and lightly crisped on both sides. Just before the end of cooking, add the sliced cheese to 2 slices of the bread and cook just until the cheese is melted. Remove from the heat. Layer a handful of baby spinach leaves over the 2 slices of bread on top of the melted cheese.
Meanwhile, melt the unsalted butter in a non-stick pan over medium heat. Gently crack the eggs into the pan, being careful not to break the yolk, and cook until they have reached your desired level of doneness. Carefully transfer the cooked eggs from the pan on top of the bread with the cheese and spinach. Season to taste with salt and pepper. Top with the remaining slices of grilled bread. Serve immediately.
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