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Grilled Cheese with Peppered Bacon and Eggs

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Grilled cheese with peppered bacon, eggs and avocado can be served for breakfast, brunch or dinner. Enjoy.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
25 min
Recipe Servings


8 slices peppered bacon

2 tablespoons mayonnaise

2 tablespoons prepared basil pesto

2 tablespoons Darigold butter, divided

8 slices rye bread

2 cups grated Darigold cheddar cheese, divided

4 large eggs

1 large avocado, pitted, peeled and thinly sliced


Cook the bacon in a large skillet until crisp and browned. Drain on paper towels. Set aside the skillet with drippings.

Combine mayonnaise and pesto in a small bowl and mix until blended; set aside.

Melt 1 tablespoon butter in another large, heavy skillet over medium-high heat. Place 4 slices of bread in the skillet and top with half the cheddar cheese. Cover and cook until melted (3-5 minutes). Remove to a cutting board and cover to keep warm; repeat with remaining butter and bread.

While bread is browning, heat the skillet with the drippings over medium-high heat. Crack the eggs into the pan and cook until whites are set but yolks are still runny. Set 1 egg on each of 4 cheddar cheese-covered toasts. Top each with 2 slices of bacon, avocado slices, one tablespoon of the pesto mixture and remaining cheddar cheese toast, cheddar side in. Serve immediately.


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