Save to Pinterest The idea came to me during a lazy Sunday brunch when I was staring at a jar of homemade pesto that needed using and a carton of eggs on the counter. I had been making pesto scrambled eggs for years, but something clicked—what if I could get that herby, oily goodness pressed between crispy bread with melting cheese? The first attempt was messy, with the egg sliding everywhere, but the flavor was absolutely worth the trial and error. Now it has become my go-to when I want something indulgent but still somehow acceptable to eat before noon.
I made these for my sister during one of those terrible gray February weekends when everyone needs comfort food but also wants to feel somewhat accomplished. She took one bite, paused mid-sentence, and immediately asked if I could teach her the trick of frying the eggs directly in the pesto instead of stirring it in afterward. Now she makes them for her kids, who call them green eggs and are genuinely disappointed when they get regular scrambled ones instead.
Ingredients
- Large eggs: Room temperature eggs cook more evenly and whites set faster, giving you better control over that perfect runny yolk
- Basil pesto: Homemade is lovely but store-bought works perfectly, just look for one with good olive oil content and not too much salt
- Olive oil: The pesto needs a little extra fat to properly fry the eggs without sticking
- Sourdough or country bread: These sturdy slices hold up to the weight of the egg and cheese without turning soggy or falling apart
- Mozzarella cheese: Provolone or Swiss work beautifully too, but mozzarella melts into that gorgeous stretchy goodness that makes grilled cheese so satisfying
- Unsalted butter: Softened butter spreads more evenly, giving every square inch of bread that golden, crispy edge
- Salt and black pepper: Go lighter than usual since the pesto and cheese already bring plenty of seasoning
Instructions
- Fry the eggs in pesto:
- Heat olive oil in a nonstick skillet over medium heat, add the pesto, and swirl to combine. Crack the eggs directly into the herby oil and cook until whites are set but yolks remain slightly runny, about 2-3 minutes.
- Assemble the sandwiches:
- Butter one side of each bread slice. Layer cheese, pesto egg, more cheese, and the second slice of bread with butter facing out.
- Grill until golden:
- Cook the sandwiches over medium-low heat for 2-3 minutes per side, pressing gently, until bread is deeply golden and cheese has melted completely.
Save to Pinterest This recipe officially graduated from weekend experiment to proper dinner status the night my partner came home exhausted from work and I had these ready instead of our usual takeout. Something about the combination of warm, crispy bread and that rich, savory center feels like a hug even on the most chaotic days.
Choose the Right Bread
Sourdough and country bread are ideal because they have structural integrity and a nice tang that cuts through the rich pesto and cheese. White sandwich bread will turn to mush, and anything too crusty will tear when you try to bite through the layers.
Pesto Matters
Not all pesto is created equal. Some brands are overwhelmingly salty or heavy on garlic, which can throw off the balance of the whole sandwich. Taste yours first and adjust your seasoning accordingly.
Get Creative
Once you have the basic technique down, the variations are endless. Try adding fresh tomato slices, a handful of baby spinach, or even a swipe of sun-dried tomato paste alongside the pesto.
- Fresh basil leaves add an extra pop of herbiness
- A dash of red pepper flakes brings gentle heat that plays beautifully with the creamy elements
- Mayo instead of butter on the bread creates an insanely crispy, golden crust that is worth trying at least once
Save to Pinterest These sandwiches are the reason I always keep pesto in my fridge now. Simple enough for a quick lunch but special enough to feel like a treat.
Questions & Answers
- → What type of cheese works best in this sandwich?
Mozzarella offers a mild, creamy melt, but provolone, Swiss, or cheddar provide delicious alternatives for varied flavor and texture.
- → Can I make the pesto from scratch?
Yes, homemade basil pesto made with fresh basil, pine nuts, garlic, parmesan, olive oil, and salt adds a vibrant, fresh herbal flavor.
- → How to achieve runny egg yolks without overcooking?
Cook the eggs gently over medium heat, allowing whites to set while keeping yolks soft, around 2-3 minutes.
- → What bread types are recommended for best results?
Sourdough or country bread work well, offering sturdy texture and a crust that crisps nicely when toasted with butter.
- → Are there easy ways to add extra nutrition or flavor?
Adding fresh spinach or sliced tomatoes inside the sandwich boosts nutrition while bringing fresh, bright flavors.
- → How to get a crispier crust on the sandwich?
Using mayonnaise instead of butter to coat the bread before grilling helps create an extra crunchy golden exterior.