Pesto Egg Grilled Cheese

# What You'll Need:

→ Eggs & Pesto

01 - 2 large eggs

02 - 2 tablespoons basil pesto

03 - 1 tablespoon olive oil

→ Bread & Cheese

04 - 4 slices sourdough or country bread

05 - 4 slices mozzarella cheese

06 - 2 tablespoons unsalted butter, softened

→ Seasonings

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and stir gently to blend with the oil.

02 - Crack eggs into the skillet and cook until whites are set but yolks remain slightly runny, approximately 2-3 minutes. Season with salt and pepper, then remove and keep warm.

03 - Butter one side of each bread slice. Place two slices butter-side down, layer each with a slice of cheese, a pesto egg, another slice of cheese, then top with remaining bread slices butter-side up.

04 - Wipe out the skillet and heat it over medium-low. Cook sandwiches for 2-3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.

05 - Remove sandwiches from heat, rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -

The pesto brings herby brightness that takes a simple grilled cheese from forgettable to memorable.
Runny yolks and melted cheese create this luxurious texture contrast that shouldn't work but absolutely does.
Ready in twenty minutes, yet fancy enough to impress someone or just feel good on your own.

02 -

Don't skip the resting step after frying the eggs—a few seconds in the pan brings everything to the perfect temperature, and the yolks won't explode when you bite through.
Medium-low heat on the second pan is non-negotiable; too hot and the crust burns before the cheese melts.
Pesto already carries salt, so taste that first before heavily seasoning the eggs.

03 -