Pesto Egg Grilled Cheese (Printable)

A flavorful twist with pesto-fried eggs and melted cheese on toasted bread, perfect any time.

# What You 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

# Step-by-Step Guide:

01 - Heat olive oil in a nonstick skillet over medium heat. Add the basil pesto and swirl to combine with the oil.
02 - Crack eggs into the skillet. Cook until the whites are set but yolks remain slightly runny, approximately 2-3 minutes. Season lightly 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 flat surface. Layer each with a slice of mozzarella, followed by a pesto egg, another slice of cheese, then top with the remaining bread slices buttered side up.
04 - Wipe out the skillet and reheat over medium-low heat. Place assembled sandwiches in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
05 - Remove sandwiches from the skillet, allow to rest for one minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The pesto-fried egg brings a bright, herbaceous flavor that regular grilled cheese doesn't have, making it feel fancy without any real fuss.
  • You get that perfect contrast of a runny yolk soaking into melted cheese and crispy bread, which is honestly the best part of breakfast.
  • It's fast enough for a weeknight dinner but impressive enough to make for someone you want to impress.
02 -
  • The heat has to stay at medium-low for the grilled cheese, or your bread will char before the cheese finishes melting, which I learned by making that exact mistake on my second attempt.
  • Don't skip the resting step after frying the eggs; it lets the whites fully set so the yolk doesn't break and leak everywhere when you bite in.
03 -
  • Toast your bread lightly before assembling if you're worried about it getting soggy from the egg yolk, but honestly, the pesto oil seals things well enough that you don't have to.
  • If your cheese isn't melting fast enough toward the end, you can cover the skillet with a lid for the last 30 seconds to trap steam and speed things up without burning the bread.
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