Step 1: Prep Your Cheese Situation Grate or slice your cheese if you haven’t already. Room temperature cheese melts better, so take it out of the fridge while you prep everything else. If you’re using bacon, cook it now and set aside on paper towels.

Step 2: Butter That Bread Spread softened butter on one side of each bread slice. This is your golden, crispy exterior, so don’t be shy. If you’re using mayo (which gives an even more golden crust), spread a thin layer on the unbuttered side.

Step 3: Build Your Sandwich Base On the unbuttered side of 4 bread slices, add a thin layer of Dijon mustard if you’re using it. Layer on your cheese, leaving a small border around the edges. Add bacon if you’re using it. Top with the remaining bread slices, buttered side facing out.

Step 4: Start the Grilled Cheese Heat a large skillet over medium-low heat. Add your sandwiches and cook for 3-4 minutes until golden brown. Don’t rush this — good grilled cheese takes patience. While they’re cooking, start your eggs.

Step 5: The Egg Magic In a small non-stick pan, heat a tiny bit of butter over medium heat. Crack your eggs one at a time into the pan. For runny yolks, cook for 2-3 minutes until whites are set but yolks are still jiggly. Season with salt and pepper.

Step 6: Flip and Finish Carefully flip your grilled cheese sandwiches and cook another 2-3 minutes until golden and the cheese is melted. The timing should work out so both eggs and sandwiches finish around the same time.

Step 7: Assembly Time Here’s where you have options. You can either cut a small slit in the top of your grilled cheese and slide the egg inside, or serve the egg on top of the sandwich. I prefer the “on top” method because you get that beautiful runny yolk dripping down the sides.

Step 8: Serve and Enjoy Cut the sandwich in half diagonally (this is non-negotiable), place the egg on top, and garnish with fresh chives. Serve immediately with hot sauce on the side for those who want extra heat.