This fun twist on a breakfast favorite pairs Pickle Creek Blood Orange Thyme Infused Olive Oil and Blueberry Lemon Thyme Infused Balsamic Vinegar in a sandwich that tastes amazing any time of the day!
Print Recipe
Avocado Toast Grilled Cheese
Ingredients
- 2 eggs
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
- 1 Tbsp Pickle Creek Blueberry Lemon Thyme Infused Balsamic Vinegar
- 1/2 avocado
- 4 slices Manchego cheese
Ingredients
- 2 eggs
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
- 1 Tbsp Pickle Creek Blueberry Lemon Thyme Infused Balsamic Vinegar
- 1/2 avocado
- 4 slices Manchego cheese
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Instructions
Heat 1 Tbsp Blood Orange Thyme Olive Oil in a large skillet over medium high heat. Add 2 eggs and cook until whites set; flip and continue to cook until done to over medium. Set aside.
Turn heat down to medium and add more Blood Orange Thyme Olive Oil to coat the bottom of the skillet.
Brush Blueberry Lemon Thyme Balsamic on 4 slices of bread. Place 2 slices of bread in the skillet, balsamic side up, and layer each with Manchego cheese. Smash avocado onto the balsamic side of the 2 other slices of bread and place in skillet avocado side up.
Cook for 5 min or so until bread is golden brown and cheese is melted. Add the 2 cooked eggs to the bread with melted cheese and put the 2 sandwiches together. Enjoy!
