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Morning Glory

Created by:

Judy Leung — Chester, NJ

This unique grilled cheese sandwich conjures memories of Sunday breakfasts with family. Each slice of bread plays double duty. On one side, it’s cinnamon-maple French toast. On the other side, it’s buttery and crispy — as every grilled cheese sandwich should be. In the middle? Velvety Wisconsin cream cheese and sharp cheddar mingle with maple-infused butternut squash, fresh thyme, crispy bacon, and a runny egg.

COOKING DIRECTIONS

In large nonstick skillet over medium heat, melt 1 tablespoon butter. In wide, shallow bowl, whisk together 1 egg, half and half, salt, cinnamon, and 1 tablespoon maple syrup to make a French toast style batter. Dip 1 side of each bread slice into batter, being careful to keep other side of bread dry. Place bread, French-toast-side-down, in buttered skillet and grill this side until golden. Meanwhile, in small nonstick skillet, fry remaining egg over easy with a bit of butter so yolk is slightly runny. Remove bread and egg from skillets; keep warm.

Spread half of cream cheese on each “French toast” side of bread slices. Melt remaining butter over medium-low heat in large skillet. Place 1 bread slice in the skillet, so French toast/cream cheese side is facing up.

Sprinkle 1/4 cup cheddar cheese over. Mix butternut squash puree with remaining tablespoon maple syrup and spread half of it over cheese. Sprinkle with some of the thyme and top with the egg, bacon, remaining squash puree, additional thyme, and remaining cheddar. Cover with other bread slice, so French toast/cream cheese side is down. Grill sandwiches on each side over low heat, until golden brown and gooey.

INGREDIENTS

1
  • 2 tablespoons butter, divided
  • 2 eggs, divided
  • 2 tablespoons half and half
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons maple syrup, divided
  • 2 thick slices country white bread or brioche
  • 3 ounces Wisconsin Cream Cheese
  • 1/2 cup Wisconsin Aged Cheddar cheese, grated
  • 1/2 cup prepared butternut squash puree
  • 2 sprigs fresh thyme
  • 3 slices thick-cut bacon, cooked crisp
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