Grilled Gruyere and Egg Sandwiches

Transform an ordinary egg-and-cheese sandwich into a gourmet breakfast with a few simple ingredient swaps.

Serves: 4Prep: 5 minutesCook: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 8 slices thick sourdough bread
  • 8 ounces Gruyère cheese, sliced
  • 3 tablespoons Simple Truth Organic™ Salted Butter, softened, divided
  • 4 large Simple Truth Organic™ Cage Free Grade A Large Brown Eggs
  • Coarse salt, to taste
  • Freshly ground pepper, to taste


  • In a non-stick skillet over medium heat, melt butter (1 teaspoon per egg) until it starts to bubble. Crack eggs directly into pan, being careful not to break yolks. Sprinkle eggs with a little salt, add a teaspoon or two of water (per batch) to the pan and cover. Cook as desired (3 minutes for soft eggs, 4-5 minutes for firm). If necessary, work in batches, wiping out skillet in between each batch and adding more butter and water if necessary.
  • To make sandwiches: Divide cheese among half of the bread slices and top with an individual fried egg.
  • Butter the outside of the bread and place sandwiches on a cookie sheet and cook until golden brown. Flip sandwiches and cook for a little while longer until golden brown and cheese has melted.