Pin It There's something about the smell of pesto hitting hot oil that makes me stop whatever I'm doing. One lazy Saturday morning, I was making scrambled eggs and almost emptied a jar of basil pesto into the pan by accident, and instead of tossing it, I just leaned into it. Turns out that happy accident led to this sandwich, which has become my go-to when I need something that feels indulgent but takes barely any longer than toast.
I made these for my roommate on a random Tuesday after they'd had a rough day at work, and watching them take that first bite and just close their eyes—that's when I realized this wasn't just a sandwich. It became our thing, and now whenever they text asking what I'm making for lunch, they already know what they're hoping for.
Ingredients
- Large eggs: Two is the sweet spot—you want enough to feel substantial but not so much that the sandwich becomes impossible to hold.
- Basil pesto: Store-bought saves time and honestly works just as well as homemade here; the heat will bring out all the flavor.
- Olive oil: A tablespoon is enough to coat the pan and help the pesto infuse into the eggs.
- Sourdough or country bread: Thick slices matter because thin bread will get too soggy from the yolk and cheese.
- Mozzarella cheese: Melts beautifully, but provolone brings a slight tang, and cheddar makes it richer if that's your mood.
- Unsalted butter, softened: This is what creates that golden crust that makes the whole thing feel special.
- Salt and freshly ground black pepper: Season the eggs lightly before they go into the sandwich so the flavors are already balanced.
Instructions
- Swirl the pesto into hot oil:
- Pour your tablespoon of olive oil into the skillet over medium heat and let it warm for just a moment, then add the pesto and swirl it around until it's loosened and fragrant. You'll know it's right when the smell hits you and makes you pause.
- Fry the eggs until the whites are set:
- Crack both eggs directly into the pesto oil and let them cook undisturbed for about 2 to 3 minutes. The whites should turn opaque and set while the yolks stay soft in the center—that contrast is what makes this work. A sprinkle of salt and pepper now, then slide them onto a plate.
- Butter and layer your bread:
- Spread a thin layer of softened butter on one side of each bread slice. Lay two slices butter-side down on your work surface, then top each with a slice of cheese, one of your pesto eggs, another slice of cheese, and finish with the remaining bread, butter-side up.
- Grill until golden and melted:
- Wipe out your skillet and set it back over medium-low heat. Carefully place both sandwiches in the pan and let them cook for about 2 to 3 minutes on the first side, pressing very gently with a spatula to help the butter toast evenly. Flip and cook the other side the same way until the bread is deep golden and the cheese is visibly melted at the edges.
- Rest and serve:
- Let the sandwiches sit for just a minute after they come off heat—this helps everything set slightly so the yolk doesn't run right out when you cut in. Slice diagonally if you're feeling nice about it, and serve while it's still warm.
Pin It There's a moment when you bite into this and the warm, slightly runny yolk hits the melted cheese and the herbiness of the pesto all at once, and suddenly it's not just breakfast anymore. It becomes the reason you got out of bed.
The Pesto Makes All the Difference
The pesto is what separates this from a standard grilled cheese, and I'd honestly encourage you to taste your pesto before you decide to use it—some store-bought brands are more assertive than others. If yours is on the garlicky side, you might want just a bit less; if it's milder and more herby, don't be shy. The oil it's suspended in actually helps it distribute through the egg as it cooks, so you're creating something intentional, not just layering toppings.
Bread Choices Matter More Than You'd Think
I've made this with regular sliced sandwich bread, and it works, but it gets a little soggy because thinner bread absorbs the yolk moisture too quickly. Sourdough or a thicker country bread holds up to everything—the butter, the cheese, the heat, the runny yolk—and still gives you that crispy exterior that makes the whole sandwich satisfying. If you're using a very soft bread, just be extra gentle when you flip it.
Make It Your Own
This is a foundation, not a rule, so feel free to play with it. I've added a handful of fresh spinach between the cheese and egg, and I've done tomato slices when they're good and in season. Some people swear by a tiny smear of mayonnaise on one slice of bread mixed with the butter on the other—it creates an even richer crust. The magic is in the combination of soft yolk, melted cheese, and that herbiness, so as long as you preserve those three things, you can't really go wrong.
- A slice of fresh tomato tucked between the egg and cheese adds brightness without weighing anything down.
- If you want to skip butter and use mayo instead on the outside, it will brown even more richly, though it's also less traditional.
- Leftover pesto eggs can go into tomorrow's salad or on toast, so don't feel bad about making a little extra.
Pin It This sandwich tastes like effort without being difficult, and somehow that's become the definition of comfort food to me. Make it on a day when you deserve something more than ordinary, which is basically any day.
Recipe FAQs
- → What type of cheese works best?
Mozzarella offers a creamy melt, but cheddar, provolone, or Swiss can be great alternatives for varied flavors.
- → How do I get the egg yolks soft and runny?
Cook eggs on medium heat until whites set and yolks remain slightly runny, about 2-3 minutes, careful not to overcook.
- → Can I use homemade pesto?
Absolutely. Homemade or store-bought pesto both provide the fresh herb flavor essential to this dish.
- → What bread types work well?
Sourdough or country-style bread with a sturdy crust is ideal to hold fillings and create a crispy exterior.
- → Any tips for crispier sandwiches?
Spreading mayonnaise instead of butter on the bread before grilling can enhance crispness and flavor.
- → Can I add vegetables?
Yes, adding sliced tomatoes or fresh spinach brightens the flavors and adds nutrition.