Grilled Cheese Baguette

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Image supplied.
Grilled Cheese Baguette with Wild Mushroom Scrambled Eggs & Roasted Pork BellyThe classic grilled cheese becomes a gourmet breakfast by adding a few #JustDelicious twists! 


Grilled Cheese Baguette

  • 500g Eskort Pork Belly, pre-roasted and sliced
  • 1 loaf fresh baguette, sliced in half lengthwise 
  • 45ml (3T) olive oil 
  • 5ml (1t) salt and freshly ground pepper 
  • 250ml (1c) Mozzarella, grated 
  • 250ml (1c) Emmental cheese, grated 
  • 125ml (½c) micro herbs 

Wild mushroom scrambled eggs 

  • 30ml (2T) olive oil 
  • 30ml (2T) butter 
  • 250ml (1c) wild mushrooms, chopped
  • 5ml (1t) ground ginger 
  • 15ml (1T) thyme, chopped 6 eggs, separated
  • 5ml (1t) salt and pepper  


1 Preheat the oven to 180°C.

2 Grilled cheese baguette Place the pork belly in an ovenproof dish in the oven to warm through.

3 Brush the cut side of the baguette with olive oil and season with salt and pepper. 

4 Layer the cheeses on the bread then place on a baking sheet in the oven.

5 Grill until the cheese melts and turns golden

6 Wild mushroom scrambled eggs While the baguette is in the oven, place a frying pan over moderate heat. 

7 Add the oil and butter and heat until the butter stops bubbling. 

8 Add the mushrooms, ginger and thyme, and fry until the mushrooms are golden.

9 Lower the heat, add the egg whites and allow to cook for 20 seconds without stirring.

10 Stir using a wooden spoon, lifting and folding over every 10 seconds until cooked.

11 Whisk the egg yolks, add to the pan and remove from the heat. 

12 Stir, coating everything with egg yolk and allowing to cook with residual heat. 

13 Place slices of roasted pork belly on the grilled cheese baguette and serve topped with scrambled eggs and micro herbs.

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