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

# How-To:

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

02 - Crack eggs into the skillet. Cook until whites are set and yolks remain slightly runny, about 2 to 3 minutes. Season with salt and pepper, then remove and set aside.

03 - Butter one side of each bread slice. On a clean surface, place two slices butter side down. Layer each with a slice of cheese, a cooked pesto egg, another slice of cheese, then top with remaining bread slices, butter side up.

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

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

# Insider Tips:

01 -

The runny yolk breaks into the cheese like a secret sauce you didn't know you needed.
It takes just 20 minutes from hunger to satisfaction, which is rare for something this genuinely delicious.
Pesto eggs elevate a grilled cheese from basic to the kind of meal you'll think about days later.

02 -

Medium-low heat is not a suggestion—it's the difference between cheese that melts and bread that burns while the inside stays cold.
Those runny yolks are intentional, and they're what make this sandwich taste like more than the sum of its parts.

03 -