Pin it The first time I made this, I was standing in my kitchen on a lazy Saturday morning, staring at half a jar of pesto and some leftover eggs, wondering if I could turn breakfast into something more interesting than the usual scramble. I cracked an egg into a pan swirled with herby green oil, watched the white set while the yolk stayed golden and runny, and thought: what if I put this on grilled cheese? Ten minutes later, I was biting into something that tasted like someone had figured out the secret to combining two of my favorite foods.
I made these for my partner one morning after he mentioned feeling bored with the usual sandwich rotation, and the way his face lit up when he bit through that golden crust into the warm pesto egg made me realize this wasn't just breakfast anymore. Now whenever we need something that feels both comforting and a little bit special, this is what we reach for.
Ingredients
- Large eggs: Use fresh, good-quality eggs if you can find them; the yolk color will be richer and the flavor more pronounced when you're cooking with just a few simple ingredients.
- Basil pesto: Store-bought works beautifully here, though homemade tastes even better if you have it on hand; the oil it comes packed in is part of what makes the eggs cook so evenly.
- Olive oil: A few tablespoons mixed into the pesto creates the perfect cooking medium that seasons the eggs as they fry.
- Sourdough or country bread: Choose slices that are sturdy enough to hold melted cheese and a runny egg without falling apart, about a quarter-inch thick.
- Mozzarella cheese: Fresh mozzarella melts beautifully, though provolone and Swiss add their own smoky or nutty notes if you want to experiment.
- Unsalted butter, softened: Softened butter spreads evenly on the bread and creates that golden, crispy crust you're after.
- Salt and freshly ground black pepper: Season the eggs while they cook, not after, so the flavors integrate as they set.
Instructions
- Prepare your pesto oil:
- Heat olive oil in your nonstick skillet over medium heat, then add the pesto and swirl everything together until it's glossy and warm. You'll smell the basil open up right away, and that's when you know you're ready to crack your eggs.
- Fry the eggs in pesto:
- Crack both eggs into the fragrant oil and let them sit undisturbed for about 2 to 3 minutes until the whites are set but the yolks still jiggle slightly when you nudge the pan. Season lightly with salt and pepper, then slide them onto a plate.
- Build and butter your sandwich:
- Spread softened butter on one side of each bread slice, then lay two slices butter-side down on your work surface. Layer a slice of cheese on each, then top with a pesto egg, another slice of cheese, and finish with the remaining bread, butter-side up.
- Toast until golden:
- Wipe out your skillet, set the heat to medium-low, and place both sandwiches in the pan. Cook for 2 to 3 minutes on each side, gently pressing with a spatula, until the bread turns a deep golden brown and you can see the cheese starting to peek out the sides.
- Rest and serve:
- Remove the sandwiches to a cutting board and let them sit for just a minute so the cheese sets slightly and you won't burn your mouth on the first bite. Slice diagonally and serve while everything is still warm and the yolk is still soft.
Pin it There's something magical about a sandwich where the filling is still slightly warm and runny, where the bread is crispy enough to make a sound when you bite it but soft enough inside that it gives way easily. That's when food stops being fuel and becomes a small moment of genuine pleasure.
Why This Works
The pesto does double duty here, flavoring both the egg and the oil it cooks in, so every part of the sandwich tastes intentional and connected. The runny yolk acts like a sauce, soaking into the bread and melting with the cheese, turning a simple sandwich into something rich and satisfying without any cream or mayo needed.
When to Make This
I reach for this when I want something that feels like a real meal but doesn't require a lot of planning or special ingredients. It's equally good at breakfast when you want something more interesting than toast, at lunch when you need something quick, or even at dinner when you're tired of the usual options.
Ways to Make It Your Own
The base is flexible enough to work with whatever you have on hand, and small additions can completely change the personality of the sandwich. A handful of fresh spinach wilts right into the pesto oil and adds color and nutrition; thin tomato slices add brightness and prevent the sandwich from feeling too heavy. If you want it crispier, swap out the butter for mayonnaise on the bread before grilling, which creates an even more golden crust.
- Try swapping the mozzarella for sharp cheddar or provolone if you want more flavor and less mild creaminess.
- A small pinch of red pepper flakes mixed into the pesto oil brings heat that complements the richness of the egg and cheese.
- Serve alongside a cup of tomato soup or a bright green salad to round out the meal.
Pin it This sandwich proves that sometimes the best discoveries happen when you're just trying to use up what's in your kitchen. Make this once, and it'll become a regular in your rotation.
Recipe FAQs
- → How do you cook the pesto eggs?
Heat olive oil in a skillet, swirl in basil pesto, then crack eggs in and cook until whites are set but yolks remain slightly runny.
- → What type of cheese works best?
Mozzarella is recommended for its meltiness, but provolone, Swiss, or cheddar can be used to suit taste preferences.
- → Can I substitute the bread used?
Yes, sourdough or country-style bread works well for toasting to a golden, crispy finish.
- → What are some optional add-ins?
Adding sliced tomatoes or fresh spinach provides extra flavor and nutrition without overpowering the main ingredients.
- → How can I get a crispier sandwich crust?
Spread mayonnaise instead of butter on the bread before grilling to achieve a crisper, golden-brown crust.