Pesto Egg Grilled Cheese (Printable)

Herby pesto eggs and melted cheese layered between buttery, toasted bread for a satisfying meal.

# What You'll Need:

→ Eggs & Pesto

01 - 2 large eggs
02 - 2 tbsp basil pesto (store-bought or homemade)
03 - 1 tbsp olive oil

→ Bread & Cheese

04 - 4 slices sourdough or country bread
05 - 4 slices mozzarella cheese (or provolone, Swiss, or cheddar)
06 - 2 tbsp 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 combine.
02 - Crack eggs into skillet. Cook 2-3 minutes until whites are set but yolks remain slightly runny. Season with salt and pepper. 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, one pesto egg, another slice of cheese, then top with remaining bread slices butter-side up.
04 - Wipe skillet clean and heat over medium-low. Place sandwiches in pan and cook 2-3 minutes per side, pressing gently, until bread is golden and cheese melted.
05 - Remove from heat, let rest for 1 minute. Slice and serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you fussed over it.
  • The runny yolk becomes your sauce, no extra condiments needed.
  • Turns ordinary ingredients into something that feels special enough for guests.
02 -
  • Medium-low heat is non-negotiable: too hot and the bread chars while cheese stays cold inside.
  • A runny yolk is the whole point—overcooking it defeats the magic and turns lunch into ordinary.
03 -
  • Softening butter before spreading means even coverage without tearing delicate bread.
  • Medium-low heat gives bread time to toast while cheese melts all the way through instead of browning the outside while leaving cold pockets inside.
Return