Save The first time I made pesto fried eggs was on a Tuesday morning when I had nothing else in the fridge but pesto and eggs. That sizzling sound when pesto hits the pan is something everyone should hear at least once. It transforms the ordinary into something that makes your whole kitchen smell like an Italian grandmother moved in. Now I keep jars of pesto around just for those mornings when I need breakfast to feel like an event.
I made these for my brother last summer when he was recovering from surgery and could not eat anything remotely healthy. He ate three in one sitting and then texted me the next morning asking if I had any more bread. Thats when I knew this was not just a recipe but something people actually remember. Sometimes the best food memories come from feeding someone who really needs it.
Ingredients
- 2 large eggs: Room temperature eggs will cook more evenly and give you that perfect white with a still runny yolk every single time
- 2 tablespoons basil pesto: Homemade is wonderful but store bought works perfectly, just check that it has enough oil to really sizzle in the pan
- 1 tablespoon olive oil: Extra virgin gives you that fruity base note that pairs so beautifully with the basil in the pesto
- 4 slices sourdough or country bread: Something with structure and a bit of tang will hold up to the pesto eggs without getting soggy
- 4 slices mozzarella cheese: Mozzarella melts into that perfect cheese pull but provolone adds sharpness if you prefer more flavor
- 2 tablespoons unsalted butter softened: Softened butter spreads evenly so every square inch of bread gets that golden crispy treatment
- Salt to taste: The pesto already has salt so go light and taste first before adding more
- Freshly ground black pepper to taste: A little crack of pepper cuts through the richness and wakes everything up
Instructions
- Prepare the pesto oil mixture:
- Heat olive oil in a nonstick skillet over medium heat, add the pesto and swirl it around until it is bubbling and fragrant. This is the foundation of the whole dish so let the pesto get hot and start to sizzle.
- Fry the eggs in pesto:
- Crack the eggs directly into the pesto oil and cook until the whites are set but the yolks still have a little wobble to them. Season with just a tiny pinch of salt and pepper and set them aside on a plate.
- Assemble your sandwiches:
- Butter one side of each bread slice and place two slices butter side down. Layer each with cheese, a pesto egg, another slice of cheese, and top with the remaining bread butter side up.
- Grill to perfection:
- Wipe out the skillet and heat it over medium low. Cook the sandwiches for two to three minutes per side, pressing gently with your spatula until the bread is deep golden and the cheese is oozing out the sides.
- Rest and serve:
- Let the sandwiches rest for one full minute before slicing. This keeps the cheese from running out everywhere and gives you that gorgeous cross section when you cut in.
Save My friend from college came over last month and watched me make these, saying she hated runny yolks her entire life. She took one bite and literally said I was wrong about everything. That is the power of pesto and cheese together, they can convert even the most stubborn yoke skeptics.
Best Cheese Options
Mozzarella is classic for a reason but do not be afraid to mix it up. Provolone brings this nutty sharpness that cuts through the rich pesto. Cheddar gives you that sharp tang and the most incredible color contrast. Sometimes I do half mozzarella for the melt and half cheddar for the flavor punch.
Bread That Works
Sourdough is my go to because the tang plays so nicely with the basil. Country bread with its hearty crumb will stand up to all those layers. Even a good white sandwich bread works if that is what you have. The key is something sturdy enough not to fall apart when you bite through all that cheese and egg.
Serving Ideas
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Hot tomato soup on the side makes this feel like the most elevated grilled cheese and tomatoes situation of your life. I have also served these alongside roasted potatoes for a breakfast that feels like a brunch restaurant meal.
- Try red pepper flakes in the pesto for a little kick
- A smear of garlic butter on the bread before grilling changes everything
- Fresh basil leaves on top of the cheese add brightness and make it look fancy
Save Some mornings just call for something that feels special but does not require three hours and a grocery run. These sandwiches are my answer to those days.
Recipe FAQs
- → How do I prevent the eggs from overcooking?
Cook the eggs over medium heat until the whites are just set and the yolks remain slightly runny, about 2-3 minutes.
- → Can I use different types of cheese?
Yes, mozzarella works well, but provolone, Swiss, or cheddar are great alternatives for varied flavors.
- → What type of bread is best for this sandwich?
Sourdough or country bread are ideal choices as they toast well and provide a sturdy base.
- → How can I make the sandwich crust crispier?
Spreading mayonnaise on the bread instead of butter before grilling creates a crispier crust.
- → Can I add vegetables to this sandwich?
Yes, fresh sliced tomatoes or spinach add extra flavor and nutrition without overpowering the other ingredients.