Pesto Egg Grilled Cheese (Print Version)

Herby pesto eggs and melted cheese layered between golden toasted bread for a flavorful 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 (or provolone, Swiss, or cheddar)
06 - 2 tablespoons unsalted butter, softened

→ Seasonings

07 - Salt, to taste
08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a nonstick skillet over medium heat. Add pesto and swirl to combine.
02 - Crack eggs into skillet. Cook until whites are set but yolks remain slightly runny, about 2 to 3 minutes. Season with salt and pepper. Remove and set aside.
03 - Butter one side of each bread slice. On a clean surface, place two slices butter side down. Layer each with cheese slice, pesto egg, another cheese slice, then top with remaining bread, butter side up.
04 - Wipe skillet, heat over medium-low. Place sandwiches in pan. Cook 2 to 3 minutes per side, pressing gently, until bread is golden and cheese is melted.
05 - Remove from heat, allow to cool one minute. Slice and serve immediately.

# Additional Tips::

01 -
  • Those runny egg yolks become your sauce when you bite through the crispy bread, no extra condiments needed.
  • It comes together in 20 minutes flat, making it perfect for when you want something homemade but don't have time to fuss.
  • The pesto adds a fresh, garlicky depth that elevates basic grilled cheese into real comfort food with personality.
02 -
  • Don't cook the eggs past that runny yolk stage or you'll lose the magic—they finish cooking slightly when the sandwich hits the pan, so slightly underdone is actually perfect here.
  • Medium-low heat for grilling the sandwich matters more than you'd think; too high and the bread blackens before the cheese melts, but too low and it never gets that crispy crust.
03 -
  • Softening your butter at room temperature for 10 minutes before you start makes it spread evenly and browns more predictably than cold butter.
  • If you're making these for other people, fry the eggs and build the sandwiches ahead, then grill them all at once—it keeps everyone happy and eating at the same time.
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