Pesto egg grilled cheese (Printable)

Herby pesto-fried eggs with melty cheese between golden toasted bread for a savory meal.

# What You’ll 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

# How-To:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and swirl to blend evenly with the oil.
02 - Crack the eggs into the skillet. Cook until whites are set but yolks remain slightly runny, about 2-3 minutes. Season with salt and pepper, then remove from heat and set aside.
03 - Butter one side of each bread slice. Place two slices butter side down on a clean surface. Layer each with a slice of cheese, a pesto egg, another slice of cheese, then top with remaining bread slices, butter side up.
04 - Wipe out the skillet and heat over medium-low. Place sandwiches in skillet and cook 2-3 minutes per side, pressing gently with a spatula, until bread is golden and cheese has melted.
05 - Remove sandwiches from heat. Let rest for 1 minute, then slice and serve immediately.

# Expert Hints:

01 -
  • That first bite when the cheese is still dripping and the pesto egg yolk pools into warm corners—it's comfort food that actually tastes fancy.
  • Takes exactly twenty minutes from cold pan to plate, so it works for when you're hungry now, not someday.
  • The herby pesto keeps everything from feeling heavy, which sounds impossible for a grilled cheese but honestly changes everything.
02 -
  • Don't use high heat when toasting or your butter will brown too fast and the cheese won't have time to melt—medium-low sounds gentle but that's exactly the point.
  • If your pesto is thick, the olive oil will thin it out and make it coat the eggs evenly; if you add straight thick pesto to the pan, it can clump in places and leave bare spots.
03 -
  • The yolk doneness is everything—set whites but runny yolk is the point, so resist the urge to cook longer in the interest of food safety theater.
  • Using softened butter instead of melting it gives you better control over how much you're using and helps the bread toast evenly without hot spots.
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