Pin I discovered this sandwich entirely by accident one Tuesday morning when I was trying to use up a jar of pesto before it went bad. A runny egg seemed like an obvious match, and when that first bite hit—the warm yolk mingling with the herby oil and melting cheese—I realized I'd stumbled onto something special. Now it's become my go-to when I want breakfast to feel a little less ordinary.
The best part happened when I made these for a friend who'd just moved into a new apartment with a working kitchen for the first time in months. Watching her face when that first bite released the warm yolk into the toasted bread—that's when I knew this wasn't just a sandwich, it was comfort in a pan.
Ingredients
- Large eggs: Two of them, and make sure they're fresh because you want that yolk to break just right when you cut in.
- Basil pesto: Two tablespoons, store-bought saves time and honestly works just as well as homemade for this.
- Olive oil: One tablespoon, it becomes the cooking medium and carries all that pesto flavor right into the whites.
- Sourdough or country bread: Four slices, thick enough that they don't collapse under the weight of cheese and egg but not so thick they won't toast through.
- Mozzarella cheese: Four slices, or swap for provolone if you want something sharper or cheddar if you prefer earthier tones.
- Unsalted butter: Two tablespoons softened, because you want it to spread easily without tearing the bread.
- Salt and freshly ground black pepper: Just enough to wake up the egg without overpowering the pesto.
Instructions
- Pesto the oil and get it ready:
- Pour the olive oil into your nonstick skillet and set it over medium heat. Once it's warm, add the pesto and swirl it around until it's loosened and fragrant—you should smell that basil immediately.
- Fry the eggs just right:
- Crack both eggs into the oil, and watch them sizzle. Let them cook for about 2 to 3 minutes until the whites turn opaque and set but the yolks stay soft and jiggly. A sprinkle of salt and pepper finishes them—then slide them onto a plate.
- Build your sandwich:
- Spread softened butter on one side of each bread slice. Lay two slices buttered side down on a clean surface, then layer cheese, egg, cheese, and bread on top of each, butter side facing up.
- Toast it until it melts:
- Wipe out the skillet, heat it to medium-low, and set both sandwiches in. Press gently with a spatula as they cook for 2 to 3 minutes per side until the bread turns golden and the cheese inside turns creamy.
- Rest and serve:
- Lift them onto a plate, wait just one minute so you don't burn your mouth, then slice and eat while it's still warm.
Pin There's something quietly perfect about the moment when you cut into a grilled cheese and that warm cheese pull stretches from one half to the other. Add a pesto egg to that experience and suddenly it's not just dinner—it's a small, delicious victory.
Cheese Swaps That Change Everything
Mozzarella melts smooth and mild, but provolone brings a slight sharpness that plays really well against the herby pesto. Cheddar, if you choose it, adds an almost nutty depth that makes the whole thing feel more substantial. I've even tried Swiss for the holes and the subtle sweetness it brings, which sounds weird but honestly works. The bread softens slightly from the moisture, and that cheese flavor becomes the star rather than just a supporting player.
When Breakfast Feels Like Lunch
The timing on this sandwich is forgiving enough that it works whenever hunger strikes. Make it at 8 AM with coffee, at 1 PM with a side salad, or at 5 PM when you can't quite commit to dinner but need something real. The pesto keeps things bright no matter what time of day, and the egg yolk makes it feel indulgent without being heavy.
Small Changes That Make It Yours
This recipe is a canvas, not a rigid rule. Tomato slices add brightness and a little moisture that keeps things interesting. A handful of spinach wilts right into the pesto layer and nobody even notices it's there but your body does. For extra crisp edges, some people swear by mayonnaise spread on the bread instead of butter—it toasts differently and gets almost crackling in the right pan. The base stays the same: pesto, egg, cheese, heat, and timing.
- Try a thin layer of sun-dried tomato under the cheese for extra umami.
- Spinach or arugula tucked between layers adds green without changing the basic structure.
- Let the sandwich rest one full minute after cooking—your mouth and your patience will thank you.
Pin This sandwich has become my answer to the question, 'What can I make that feels special but doesn't require actual effort?' It's humble enough for a solo lunch and fancy enough to serve to someone you're trying to impress.
Recipe Questions
- → How can I keep the egg yolks slightly runny?
Cook the eggs on medium heat until the whites set but the yolks remain tender, usually about 2-3 minutes. Avoid overcooking for runny yolks.
- → What breads work best for this sandwich?
Sourdough or country bread provide excellent texture and flavor, but any sturdy bread that crisps well when toasted will work.
- → Can I substitute the cheese?
Yes, mozzarella works well, but Swiss, provolone, or cheddar are good alternatives based on your preference for melt and taste.
- → Is it necessary to butter the bread before cooking?
Butter creates a crispy, golden crust, but mayonnaise can be used instead for an extra crisp texture and slight tang.
- → How does the pesto affect the flavor?
The basil pesto swirled into the eggs adds fresh herbaceous notes and depth, complementing the richness of the cheese and bread.