Breakfast Panini w/ Fresh Herb Butter and Smoked Gouda

I’m normally not the breakfast sandwich kind of girl

but when I received this recipe in an email, I wanted to try it.

AND..

My husband gave me the biggest compliment, at least in my book it’s big.

He said it looked like a gourmet meal. Like something you would get at Le Peep.

WOW, I made my first ‘pretty’ dish! lol Not only is it pretty, it’s healthy & tasty!

The best part was using all the fresh herbs.

With the left over basil, I’ll be making homemade margherita pizza tonight.

Stay tuned for that recipe. 🙂

Doesn’t that look good?! I used smoked Gouda even though you can’t see it. 😉

Fresh herb butter.

Butter both sides of the sourdough bread before toasting.

Rinse the baby spinach. Pat dry.

Ingredients

Breakfast Panini

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 olive oil
2 large eggs
Salt and pepper, to taste

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,heat olive oil 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.

Herb Butter

8 tbsp. unsalted butter, at room temperature
1-2 cloves garlic, very finely minced
1 tbsp. fresh basil, finely minced
1 tsp. fresh dill, finely minced
1 tsp. fresh thyme, finely minced
½-¾ tsp. kosher salt
Freshly ground black pepper

Combine all ingredients in a small bowl.  Mix well with a spoon until combined and all ingredients are evenly incorporated.  To serve, pipe butter into small serving dishes with a decorative pastry tip.  Alternatively, place the butter mixture onto plastic wrap, form into a log, wrap tightly and refrigerate until ready to serve.  Allow to come to room temperature before serving so it is spreadable.

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