Pesto egg grilled cheese (Printable Version)

Herby pesto-fried eggs and melty cheese on golden toasted bread for a savory and satisfying meal.

# What You Need:

→ 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

# Step-by-Step:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and swirl to combine evenly with the oil.
02 - Crack eggs into the skillet. Cook until the whites are set but yolks remain slightly runny, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Remove eggs from the pan 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 mozzarella, a pesto egg, another slice of cheese, and top with the remaining bread slices, butter-side up.
04 - Wipe out the skillet and heat over medium-low. Place sandwiches in the pan and cook 2 to 3 minutes per side, pressing gently with a spatula until bread is golden and cheese is melted.
05 - Remove sandwiches from heat, let rest for 1 minute. Slice and serve immediately.

# Expert Advice:

01 -
  • A grilled cheese that tastes restaurant-quality but comes together in under 20 minutes.
  • The runny yolk and herbs turn an ordinary sandwich into something that feels like you're treating yourself.
  • It works for breakfast, lunch, or that moment when you're genuinely hungry but don't want to overthink dinner.
02 -
  • Don't overcook the eggs; a runny yolk is non-negotiable here because it's what makes the sandwich feel luxurious, not dry.
  • Medium-low heat is your friend for grilling the sandwich—rushing it on high heat will burn the bread before the cheese has time to melt properly.
03 -
  • Have your assembled sandwich ready to go before you even start cooking—once the eggs come off the heat, everything moves fast, and you don't want to be fumbling with bread and cheese while they're cooling down.
  • If your cheese isn't melting as quickly as you'd like, cover the skillet with a lid for the last minute of cooking on each side, just until the edges start to peek out and you know it's done underneath.
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