Pesto Egg Grilled Cheese (Print Version)

Buttery toasted bread layered with pesto eggs and melted cheese, perfect for a flavorful, quick meal.

# Components:

→ Eggs & Pesto

01 - 2 large eggs
02 - 2 tablespoons basil pesto (store-bought or homemade)
03 - 1 tablespoon olive oil

→ Bread & Cheese

04 - 4 slices sourdough or country bread
05 - 4 slices mozzarella cheese (or provolone, Swiss, or cheddar)
06 - 2 tablespoons unsalted butter, softened

→ Seasonings

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

# Preparation Steps:

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

# Expert Advice:

01 -
  • The pesto-fried egg adds unexpected herbaceous depth that makes you feel like you're eating something restaurant-worthy at home.
  • It comes together in under 20 minutes, so you can have this on a weekday morning without the usual rush.
  • The combination of melty cheese, runny yolk, and crispy bread is basically a flavor conversation happening in your mouth.
02 -
  • Keep your heat at medium-low for the sandwich itself; high heat will char the bread before the cheese finishes melting, and nobody wants that trade-off.
  • Don't skip the pressing-down step with the spatula—gentle, steady pressure is what melds the cheese into a cohesive layer instead of leaving dry pockets.
03 -
  • Cook your pesto eggs in advance if you're feeding people; they stay warm and it takes pressure off the timing when you're grilling the bread.
  • Use a nonstick skillet for the eggs and a regular pan for the sandwiches—nonstick prevents sticking on eggs, but regular pans toast bread more evenly.
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