Description
A golden, cheesy Pesto Egg Breakfast Sandwich made in just 15 minutes. Crispy sourdough bread layered with creamy basil pesto, perfectly cooked eggs, and melty cheese for the ultimate morning comfort.
Ingredients
2 large eggs
4 slices sourdough bread (Dave’s Killer Bread, Arnold Sourdough, or Pepperidge Farm Farmhouse Sourdough)
1 tablespoon Ina Paarman Basil Pesto
2 tablespoons butter
2 slices Tillamook Gouda Cheese or Cabot Cheddar Cheese
Instructions
1. Heat a non-stick skillet over medium heat and coat with butter.
2. Butter one side of each bread slice and spread pesto on the other side of two slices.
3. Place the pesto slices in the pan, butter side down, and let them toast.
4. Crack eggs into the same pan and cook for 1 minute until whites start to set.
5. Lightly pierce the yolks, cook 1 more minute, then flip the eggs carefully.
6. Place one cooked egg and a cheese slice on each toasted bread slice.
7. Top with the remaining bread slices, buttered side out.
8. Cook for 2 to 3 minutes until the bottom is golden, then flip and cook the other side for another 2 to 3 minutes.
9. Remove from heat and serve hot.
Notes
Use high-quality sourdough bread for better texture.
Try different pestos like spinach or sun-dried tomato for a twist.
Add tomato, spinach, or avocado for extra freshness.
Use Tillamook Gouda, Cabot Cheddar, or Organic Valley Baby Swiss for creamy melt.
If desired, add beef pepperoni or turkey bacon for more flavor.
Best served immediately but can be stored and reheated later.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-toasted
- Cuisine: American