Thursday, March 22, 2018

Fast 'n Easy Scrambled Egg and Grilled Cheese sandwich for any time of day! #recipe from Linda Wiken, author

It's been one of those days. A quick breakfast, which for me means a bottle of Ensure. I got hooked on the stuff when it was my mainstay for several days after oral surgery. Now it's my go-to when I don't have time for a real meal.

As the day continued in rush mode, I thought of scrambled eggs for lunch, again, fairly easy and fast. But then I read an online newsletter from Bon Appetit which showed a variation of grilled cheese and scrambled egg sandwich.

Unfortunately, I couldn't open the recipe portion so, I concocted my own. I enjoyed it so much that it's now on that list of fairly fast and really easy meals that can work any time of day.

The bread I buy is wheat-free, made of oats and spelt, that comes in an elongated shape. I don't use regular milk for scrambled eggs, and I know some use water, while others don't add anything liquid. My choice is almond milk. My usual grilled cheese has green relish spread in there, too but I love my jar of pesto, so decided to try adding it. And, I chose to brush the bread with extra virgin olive oil rather than use butter or even, nothing. My panini griddle did the rest!

I invite you to play around with the ingredients, too.

Here's what I used:

1 egg
1 tsp. almond milk
1 slice Smoked Gouda cheese
1 slice Prosciutto
Basil Pesto
2 slices bread
enough Extra Virgin Olive Oil to spread on the outsides of the bread

Here's what I did:

Preheat the Panini maker, if you're using one. Melt butter in a small frying pan then mix the egg with the almond milk, and pour into the heated pan. I read somewhere that for fluffy scrambled eggs it's best to keep folding them rather than stirring, so that's what I did.

Meanwhile, coat one side of each bread slice with olive oil. Slather Pesto on one piece, then add the cheese, the Prosciutto, and the scrambled egg. Top with the other slice (or add some more cheese first) and set in the Panini griddle for approximately 3 minutes, or until the cheese starts to ooze.

Of course, you can also do this in a frying pan, flipping it part-way through the cooking time.



It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of pre-release reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Oats and spelt sounds like a really nice bread combination.
    This is fun and allows infinite variations.

    1. I'd be interested to know what you come up with, Libby.

    2. Friends came over to watch a movie with us last night. She is seriously celiac impaired (is that even proper language?). I took my favorite melted cheese sandwich and revised it for GF. GF nut crackers with a little thinly sliced onion, a sliced of sharp cheddar, and a slice of Granny Smith apple. I warmed them in the microwave to just slightly melt the cheese, but not make a mess. Quite tasty.

  2. That looks good Linda! I haven't tried any non-wheat bread. I'll have to check some out at Whole Paycheck.

  3. I have to admit that some of the wheat fee breads are on the flavourless side but this one checks all the boxes, Pat.

  4. Scrambled eggs & grilled cheese are two of my comfort foods. Makes sense to pair them.