Wylie Dufresne Grilled Cheese & Egg

4 large eggs
1 small pinch of cayenne pepper
1 small pinch of sea salt
2 tbsp unsalted butter
3 tbsp cream cheese
4 slices tasty cheese
4 thick slices sourdough bread
Unsalted butter (for pan)

To make the scrambled eggs, whisk eggs and cayenne in a small bowl and season with salt.

Heat butter in a saucepan over medium heat. As soon as it begins to brown and foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.

To assemble, divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.

Heat a large pan over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.

Hot tip: Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

Recipe adapted from Epicurious.