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Breakfast Grilled Cheese with Soft Scrambled Eggs

['4 large eggs', '1 small pinch of cayenne pepper', 'Kosher salt', '2 Tbsp. unsalted butter', '3 Tbsp. cream cheese', '4 slices American cheese', '"4 thick slices Martins Potato Bread or other white bread"', 'Unsalted butter (for pan)']

Whisk eggs and cayenne in a small bowl; season generously with salt.
Heat butter in a medium saucepan over medium. As soon as it begins to 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.
Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

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