Pesto Egg Grilled Cheese (Printable Version)

Herby pesto eggs and melted cheese layered on buttery golden bread for a savory, satisfying meal or snack.

# What You Need:

→ Eggs & Pesto

01 - 2 large eggs
02 - 2 tablespoons basil pesto
03 - 1 tablespoon olive oil

→ Bread & Cheese

04 - 4 slices sourdough or country bread
05 - 4 slices mozzarella cheese
06 - 2 tablespoons unsalted butter, softened

→ Seasonings

07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# How To Make:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and swirl to blend.
02 - Crack eggs into the skillet and cook until whites are set but yolks remain slightly runny, about 2 to 3 minutes. Season with salt and pepper, then remove and set aside.
03 - Butter one side of each bread slice. Place two slices, butter side down. Layer each with a slice of mozzarella, a pesto egg, another slice of cheese, then top with remaining bread, butter side up.
04 - Wipe skillet clean and heat over medium-low. Place sandwiches in pan and cook 2 to 3 minutes per side, pressing gently until bread is golden and cheese melts.
05 - Remove from heat, allow to rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It tastes way more complicated than the ten minutes it takes to make.
  • Those runny yolks give you a creamy sauce you didn't have to whisk together.
  • You can use whatever cheese you have in the fridge and it'll still be perfect.
02 -
  • Don't flip too early or the bread will be pale and the cheese won't have time to fully melt into the middle—patience wins here.
  • If your pesto is really thick, thin it slightly with the olive oil so it spreads evenly in the pan and coats the eggs instead of just sitting in clumps.
03 -
  • Use medium-low heat no matter what—high heat is how you end up with burnt bread and cold cheese in the middle.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last 30 seconds of cooking and watch the magic happen.
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