Pesto Egg Grilled Cheese (View Print Version)

Herby pesto eggs paired with melted cheese and buttery toasted bread for a satisfying handheld meal.

# What You'll Need:

→ 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
06 - 2 tablespoons unsalted butter, softened

→ Seasonings

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

# Method:

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

# Expert Advice:

01 -
  • The runny egg yolk becomes your sauce, eliminating the need for mayo or extra condiments.
  • It transforms a five-minute lunch into something that feels special enough for brunch guests.
  • Every bite has three things happening at once—herbs, cheese, and that silky egg richness.
02 -
  • If your heat is too high, the bread burns before the cheese melts, so resist the urge to crank it up.
  • Cook those eggs until the white is set but the yolk jiggles—undercooked whites are sad, but overcooked yolks defeat the entire purpose.
03 -
  • Softened butter spreads without ripping the bread, so take it out of the fridge five minutes before you start.
  • Medium-low heat is slower but gives you a gorgeous crust without burning, and patience here is the real secret.
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