Description
This Easy Pesto Egg Breakfast Sandwich is a quick, savory breakfast perfect for busy mornings. Featuring soft scrambled or fried eggs, melted cheese, and fresh, herby pesto on toasted bread, it delivers a café-style flavor that’s filling and satisfying in under 10 minutes.
Ingredients
Eggs and Cheese
- 2 large eggs
- 1 slice mozzarella, cheddar, or provolone cheese
- Salt, to taste
- Black pepper, to taste
Bread and Spread
- 2 slices sourdough, brioche, or whole grain bread
- 2 tablespoons pesto (fresh or store-bought)
- Butter or olive oil, for toasting and cooking (about 1 tablespoon)
Optional Add-Ins
- Avocado slices
- Tomato slices
- Fresh spinach leaves
Instructions
- Toast the bread: Lightly butter or brush olive oil on the bread slices, then toast them in a skillet or pan over medium heat until they are golden brown and crisp, about 2-3 minutes per side.
- Cook the eggs: In the same skillet, melt a little butter and add the eggs. Scramble gently or fry them to your preferred doneness. Season with salt and black pepper to taste.
- Melt the cheese: Place the slice of cheese directly over the hot eggs in the pan so it softens and melts slightly, enhancing the sandwich’s richness.
- Spread pesto: Generously spread pesto onto one or both toasted bread slices to add fresh, herby flavor.
- Assemble the sandwich: Layer the cheesy eggs onto one slice of the pesto-spread bread, add any optional extras like avocado or spinach if desired, then top with the second slice of bread.
- Press and serve: For a crisp, café-style finish, lightly press the sandwich in the pan for 1-2 minutes on each side. Serve immediately while warm.
Notes
- Don’t overcook the eggs to keep them soft and fluffy.
- Use fresh pesto for the best flavor.
- Toast the bread well to prevent sogginess.
- Add cheese while eggs are hot to ensure proper melting.
- Best enjoyed immediately for optimal texture.
