Pesto Egg Grilled Cheese (Printer View)

A herby pesto-fried egg with melted cheese on golden toasted bread, ideal for any meal.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • The runny yolk mingles with melted cheese in the most satisfying way, turning a simple sandwich into pure comfort.
  • It comes together in 20 minutes, so you can have restaurant-quality lunch on a weeknight.
  • One sandwich genuinely feels like enough—no weird hunger an hour later.
02 -
  • Medium-low heat on the second pan is crucial—too high and your bread will char before the cheese melts.
  • That runny yolk is the point; if you cook the eggs too long, you lose the magic that makes this sandwich worth making.
03 -
  • Prep your cheese and butter station before you start cooking the eggs; it keeps you from fumbling while everything is hot.
  • If your bread is really thick, you can tent it loosely with foil while toasting to make sure the inside gets warm before the outside burns.
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