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Bacon and Eggs Grilled Cheese

Yield 4 servings


1 package of sliced prosciutto

Kosher salt and fresh ground black pepper as needed

Olive oil, as needed

Rustic Italian style bread, sliced into 4 large slices, drizzled with olive oil and salt and pepper

1/4 bunch of fresh basil, chiffonade

1 pound of fresh Real California Mozzarella cheese, slice into ¼ inch slices, seasoned with salt and pepper

1 large tomato, sliced into ½ inch slices, seasoned with salt and pepper

1/2 pound Real California Butter

4 eggs



Peel the slices of prosciutto and lay into a hot pan with a little bit of olive oil. Cook until crispy and remove to a paper towel lined plate.

In a non-stick sauté pan, add 1tsp California Butter.

Crack one egg into the center of the pan and cook gently until the white is firm but the yolk is still soft.

Gently slide the egg off and repeat with the other eggs.

Take each slice of bread and layer with tomato and cheese.

Place under a broiler until cheese is melted, remove and reserve.

Gently slide the eggs on top of the sandwiches.

Garnish with basil.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,