Pin There's something about the moment when you crack an egg into warm, fragrant oil that makes you feel like you're doing something special, even if it's just breakfast. I discovered this sandwich by accident one morning when I had leftover pesto, some good cheese, and eggs that needed using up. What started as improvisation became the kind of thing I now make whenever I want to feel like I've actually cooked something, not just assembled something.
I made this for my partner on a lazy Sunday when neither of us wanted to leave the kitchen, and we ended up sitting at the counter eating while still in our pajamas, talking about nothing important. That's when I knew it wasn't just about the sandwich—it was about how it felt to sit down and actually taste what you'd made, still warm, with someone you wanted to be around.
Ingredients
- Eggs: Use fresh, room-temperature eggs so the yolks fry gently and stay just barely runny in the center.
- Basil pesto: Store-bought works perfectly fine and saves you from extra blending, though homemade brings a fresher edge if you have it.
- Olive oil: Good oil matters here since it's doing the work of infusing the eggs with pesto flavor.
- Sourdough or country bread: Something sturdy enough to hold the fillings without falling apart, with enough character to stand up to the cheese.
- Mozzarella cheese: Mild and melts beautifully, but provolone or Swiss add more personality if that's what you prefer.
- Unsalted butter: Softened butter spreads easier and browns more evenly than cold butter.
- Salt and pepper: A light hand here keeps the pesto's flavor from getting overwhelmed.
Instructions
- Infuse the oil with pesto:
- Pour olive oil into your skillet over medium heat and swirl in the pesto until it's loosened and fragrant. You're warming the basil flavors into the oil, not cooking off its brightness.
- Fry the eggs gently:
- Crack eggs right into that aromatic oil and let them cook undisturbed for about 2 to 3 minutes until the whites set but the yolks stay soft and yielding. A light sprinkle of salt and pepper finishes them—the pesto oil is already doing the seasoning work.
- Build the sandwich:
- Butter one side of each bread slice and lay two slices buttered side down on your surface. Layer cheese, then your warm pesto egg, then more cheese, then top with the last slice of bread butter side up.
- Grill with patience:
- Wipe the skillet clean, lower the heat to medium-low, and lay your sandwich inside. Let it toast for 2 to 3 minutes per side, pressing gently with a spatula so the cheese melts evenly and the bread gets a proper golden crust without burning.
- Rest and serve:
- Give it a minute to cool just enough to handle, then slice diagonally because it somehow tastes better that way and looks more intentional.
Pin I learned the runny yolk lesson the hard way by overcooking eggs one morning and ending up with a dry, disappointed sandwich. Now I watch them like I'm timing something important, waiting for that exact moment the whites turn opaque but the yolk still jostles slightly in the center. It's a small thing, but it changes everything.
Why This Sandwich Changed My Breakfast Game
Before this, I made grilled cheese the same way I'd been making it since I was ten—butter, bread, cheese, done. This version feels like permission to actually pay attention to what goes into my food, even when I'm busy and running late. The pesto elevates something simple into something that tastes like you considered it, and that shift in your own mind about what breakfast deserves makes a difference in how you start your day.
Making It Your Own
The beauty of this sandwich is how easily it bends to what you have on hand or what you're craving. I've added thin tomato slices that warm into the cheese, piled on fresh spinach for brightness, even tried it with roasted red pepper for sweetness. The pesto and egg are the anchors; everything else is negotiable depending on your mood.
The Finishing Touches
Serve this while the cheese is still stretching, with something on the side that cuts through the richness—a bright salad, a bowl of tomato soup, or just a few pickles on the plate. I've even served it alongside a fried egg on the side for someone who wanted extra yolk, and nobody complained about that decision.
- Let the sandwich rest for just one minute after cooking so the cheese sets slightly but stays molten inside.
- For extra crispness on the crust, use mayonnaise instead of butter on the outside of the bread before grilling.
- If you want to make this ahead, fry the eggs, assemble the sandwich, and grill it fresh—assembled raw sandwiches won't hold up well.
Pin This sandwich is proof that you don't need complicated techniques or endless ingredients to make something you'll want to eat again and again. It's become the thing I suggest to friends who say they don't really cook—a confident, delicious starting point.
Recipe Q&A
- → How do you keep the egg yolks slightly runny?
Cook the eggs over medium heat just until the whites set but the yolks remain soft, about 2-3 minutes. Remove promptly to avoid overcooking.
- → Can I use other cheeses besides mozzarella?
Yes, provolone, Swiss, or cheddar work well and offer varying flavors and meltiness to the sandwich.
- → What type of bread is best for this sandwich?
Sourdough or country-style bread provides a sturdy, flavorful base that crisps up nicely when grilled.
- → How can I make the crust crispier?
Spread mayonnaise on the bread slices before grilling instead of butter to achieve a crunchier, golden crust.
- → Is it possible to add vegetables to this dish?
Absolutely! Sliced tomatoes, spinach, or fresh greens can be added inside for extra flavor and nutrition.