Pin It The first time I made pesto fried eggs was actually an accident. I had leftover pesto from a pasta dinner the night before and was too lazy to put it away properly. The next morning, cracking eggs directly into the pan with that still-green pesto slick felt like chaos, but the smell that hit me was ridiculous. Now I make this intentionally at least once a week, and my roommate appears in the kitchen like magic every time that herby aroma starts wafting through the apartment.
I served these to my sister when she was recovering from surgery and too tired to cook anything elaborate. She took one bite and literally stopped talking for a full minute, which never happens. The sandwich stayed together perfectly when she cut it, and that yolk running into the melted cheese made the most incredible sauce. Now she requests it every time she visits, and I always keep extra pesto in the fridge just in case.
Ingredients
- 2 large eggs: Room temperature eggs cook more evenly and give you better control over that yolk consistency
- 2 tablespoons basil pesto: Homemade is gorgeous but store-bought works perfectly, just check that its not too oily
- 1 tablespoon olive oil: Helps the pesto coat the pan evenly and prevents sticking
- 4 slices sourdough or country bread: Sturdy bread holds up better than soft sandwich bread, which can get soggy
- 4 slices mozzarella cheese: Mozzarella melts beautifully but provolone adds sharpness if you want more punch
- 2 tablespoons unsalted butter, softened: Softened butter spreads more evenly for that perfect golden crust
- Salt and freshly ground black pepper: Go easy on salt since pesto is already seasoned
Instructions
- Fry the pesto eggs:
- Heat olive oil in a nonstick skillet over medium heat, add the pesto, and swirl it together until fragrant and bubbling slightly. Crack the eggs directly into this green mixture and cook until whites are set but yolks remain gloriously runny, about 2 to 3 minutes.
- Assemble the sandwiches:
- Butter one side of each bread slice generously, then place two slices butter-side down on your work surface. Layer each with cheese, a pesto egg, more cheese, and finish with the remaining bread slices butter-side up.
- Grill to golden perfection:
- Wipe out your skillet and heat it over medium-low, then add the sandwiches and cook for 2 to 3 minutes per side. Press gently with a spatula and flip when the bread turns deep golden brown and the cheese starts melting out the sides.
Pin It This sandwich became my go-to midnight studying snack in college because it hit every craving, salty and satisfying but still feeling somewhat wholesome. Id eat it standing over the sink watching snow fall outside the kitchen window, and those moments honestly got me through finals week more than once.
Choosing the Right Bread
Sourdough is my absolute favorite here because that tangy flavor plays so nicely with the basil and cheese, plus the structure holds up beautifully to all those layers. Country bread works great too, just avoid anything too soft or flimsy that will collapse under the weight of cheese and eggs.
Pesto Variations
Sun-dried tomato pesto adds this gorgeous sweetness that makes the whole sandwich feel more Italian, while spinach-based pesto keeps the color vibrant but tones down the basil if some people find it overwhelming. I once made arugula walnut pesto and the peppery bite was actually incredible with the mild mozzarella.
Make It Your Own
Thinly sliced tomato adds freshness and cuts through all that richness perfectly. A handful of arugula tucked inside after grilling brings a peppery crunch that wakes up the whole sandwich.
- Try spreading a layer of sun-dried tomatoes on the bread before assembling
- Add crisp bacon or pancetta for extra smokiness
- Swap in brie or gruyère for something fancier
Pin It Hope this brings as much cozy comfort to your kitchen as it has to mine over the years.
Recipe FAQs
- → What type of cheese works best for this dish?
Mozzarella offers a mild, creamy melt, but provolone, Swiss, or cheddar are great alternatives to suit different tastes.
- → How should the eggs be cooked for ideal texture?
Cook eggs until whites are set but yolks remain slightly runny to add a rich, silky texture inside the sandwich.
- → Can I substitute the type of bread used?
Sourdough or country bread is recommended for its sturdy texture and flavor, though other rustic breads can also be used.
- → What’s the best way to achieve a crispy crust?
Butter the bread generously before grilling or swap butter for mayonnaise to get an extra crisp, golden crust.
- → Are there seasoning tips to enhance the flavor?
Lightly season eggs with salt and freshly ground black pepper and consider adding fresh herbs or sliced tomatoes to complement the pesto.
- → How can I make this dish vegetarian-friendly?
This dish is naturally vegetarian with eggs, cheese, and basil pesto; just ensure pesto doesn't contain any animal-based additives.