Pesto Egg Grilled Cheese (Print)

Herby pesto-fried eggs meet melty cheese and buttery golden bread for a satisfying meal.

# Ingredients:

→ 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

# Directions:

01 - Heat olive oil in a nonstick skillet over medium heat. Add pesto, swirling to combine with oil.
02 - Crack eggs into skillet. Cook until whites are set but yolks remain slightly runny, about 2-3 minutes. Season with salt and pepper. Remove and set aside.
03 - Butter one side of each bread slice. Arrange two slices buttered side down, layer with a slice of cheese, a pesto egg, another slice of cheese, then top with remaining bread, buttered side up.
04 - Wipe skillet clean and heat over medium-low. Place sandwiches in skillet. Cook 2-3 minutes per side, pressing gently with spatula, until bread is golden and cheese melts.
05 - Remove sandwiches from heat, let rest for 1 minute. Slice and serve immediately.

# Expert Tips:

01 -
  • The pesto-fried eggs taste fancy but come together in under 10 minutes.
  • You get a proper warm, gooey cheese pull with actual flavor depth instead of a plain grilled cheese.
  • It works for breakfast, lunch, or whenever you need something satisfying that doesn't feel like leftovers.
02 -
  • Medium-low heat is crucial—go too hot and your bread chars while the cheese inside stays cold and stubborn.
  • Don't skip the rest. One minute lets the cheese set just enough that it doesn't pour out the second you cut through, but stays melty where it counts.
03 -
  • Soften your butter before you start so it spreads without tearing the bread and making you frustrated.
  • A nonstick skillet is not optional here—regular metal will stick to the cheese and destroy your sandwich mid-flip.
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