Pesto Egg Grilled Cheese

# What you need:

→ Eggs & Pesto

01 - 2 large eggs

02 - 2 tablespoons basil pesto (store-bought or homemade)

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

# Steps to follow:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and swirl to blend with oil. Crack eggs into the skillet and cook until the whites are set but yolks remain slightly runny, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Remove eggs and set aside.

02 - Butter one side of each bread slice. Place two slices butter-side down on a flat surface. Layer each with a slice of mozzarella, a cooked pesto egg, another slice of mozzarella, and top with remaining bread slices, butter side up.

03 - Wipe out the skillet and heat over medium-low. Place sandwiches in the pan and cook for 2 to 3 minutes per side, pressing gently with a spatula, until bread is golden and cheese has melted.

04 - Remove sandwiches from heat, allow to rest for one minute, then slice and serve immediately.

# Expert tips:

01 -

The pesto-infused eggs bring a savory herbiness that transforms a simple grilled cheese into something that feels restaurant-worthy.
It comes together in 20 minutes flat, so you can satisfy a serious craving without burning through your afternoon.
The runny yolk mingles with the melted cheese in ways that make every bite feel intentional and delicious.

02 -

Don't skip the moment where you let the pesto oil warm together—raw pesto tastes thin and sharp, but heated pesto tastes mellow and toasted.
If your eggs are overcooked and the yolk is solid, the sandwich becomes drier; the runny yolk is what makes the whole thing work, so watch that timing carefully.

03 -