Save There was this morning when I had leftover pesto taking up space in my fridge and a carton of eggs that needed using, so I got curious about combining them. The smell of basil hitting that hot oil with eggs sizzling beside it felt like something important was happening, and when I layered that runny-yolked egg between melty cheese and buttery bread, I realized I'd stumbled onto something that made breakfast feel like a celebration. Now I can't imagine making a grilled cheese any other way.
I made this for my neighbor last Tuesday when she stopped by asking if I had anything quick for lunch, and watching her take that first bite—the way her whole face changed when the yolk hit her tongue—made me understand why some foods become the ones you keep making forever.
Ingredients
- Large eggs: Two whole eggs become the golden engine of this sandwich, and the trick is not cooking them too much so that yolk stays liquid enough to soak into everything.
- Basil pesto: Two tablespoons tossed into the oil before the eggs create an herby, garlicky coat that transforms what could be just another breakfast sandwich into something worth remembering.
- Olive oil: One tablespoon—this is your canvas, where the pesto swirls and the eggs cook in that green, fragrant heat.
- Sourdough or country bread: Four slices of good bread make the difference between a sandwich and an experience; the tang in sourdough plays beautifully against the basil.
- Mozzarella cheese: Four slices of mild, creamy melting cheese that doesn't fight with the other flavors but lets them sing together.
- Unsalted butter: Two tablespoons softened and spread on the outside—this is what gets you that golden crust that cracks between your teeth.
- Salt and black pepper: Season the eggs lightly so their flavor doesn't get bullied by the pesto.
Instructions
- Warm the pesto oil:
- Pour olive oil into your skillet over medium heat, then add the pesto and swirl it around until the green dissolves into the oil and the smell makes you pause for a second.
- Fry the eggs in their herby nest:
- Crack both eggs into that fragrant oil and let them cook gentle and low until the whites turn opaque and the yolks still jiggle slightly when you tap the pan. This takes about two to three minutes—don't rush it, just listen to that quiet sizzle.
- Build each sandwich:
- Butter one side of all four bread slices. Lay two pieces buttered-side-down on your surface, then layer cheese, pesto egg, cheese, and the final bread slice butter-side-up on each one.
- Toast until golden and melted:
- Set your skillet to medium-low, nestle the sandwiches in, and press gently with a spatula every now and then. After two to three minutes per side, the bread turns golden-brown and the cheese inside has surrendered completely to melting.
- Rest and serve:
- Let them cool for one minute so the cheese sets just enough to hold everything together, then slice and eat while the bread is still crackling.
Save My partner took one bite and said, "Wait, is that pesto in there?" like he'd uncovered a mystery, and suddenly this wasn't just lunch—it was something we both wanted to make again next weekend.
Why This Works So Well
There's something about frying eggs in herbed oil that makes them taste more intentional, more deliberate, than eggs usually do. The pesto clings to them and infuses every part, and when that cooked egg meets the warm cheese and buttery bread, it all becomes one flavor instead of three separate ingredients sitting next to each other.
Cheese Matters More Than You Think
I've tried this with sharp cheddar, and it's excellent—almost too bold—and with provolone, which gives it a softer, quieter taste. Mozzarella sits in the middle and just melts like butter, letting the pesto and egg shine without competing. The best part is testing what you prefer.
Ways to Take This Further
Once you've made this sandwich basic and beautiful, you start seeing possibilities everywhere. Some mornings I slide a tomato slice in there, and some days I'll pile on a handful of fresh spinach so it wilts into the warm cheese.
- Try swapping mayonnaise for butter on the bread for a different golden-brown and a subtle tang that echoes the pesto.
- Add sliced ripe tomatoes between the cheese and egg so their juice mingles with the yolk.
- Pair it with tomato soup or a sharp green salad to cut through the richness and make it feel like a full meal.
Save This sandwich proves that the simplest recipes are sometimes the ones that taste like you've been cooking all morning. Make it once, and it becomes the thing you reach for when you want breakfast to feel special.
Recipe Questions
- → How do I keep the egg yolks runny?
Cook the eggs over medium heat until the whites are set but the yolks remain slightly soft, about 2-3 minutes. Avoid flipping to preserve the runny center.
- → Can I use different types of cheese?
Yes, mozzarella works well, but provolone, Swiss, or cheddar can be used for varying flavor profiles.
- → What bread types are best for grilling?
Sourdough or country-style bread hold up nicely to grilling and provide a crisp, buttery crust.
- → Is homemade pesto necessary?
No, store-bought basil pesto can be used for convenience without compromising flavor.
- → How can I make the sandwich crust crispier?
Spread mayonnaise instead of butter on the bread before grilling for an extra crispy crust.
- → Can I add vegetables to this sandwich?
Yes, sliced tomatoes or fresh spinach are great additions to boost flavor and nutrition.