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 swirl to combine with the oil. Crack eggs into the skillet and cook until whites are set but yolks remain slightly runny, approximately 2 to 3 minutes. Season lightly with salt and pepper. Remove eggs from skillet and set aside.

02 - Butter one side of each bread slice. Place two slices, buttered side down, on a clean surface. Layer each with a slice of mozzarella cheese, one pesto-cooked egg, another slice of cheese, then top with the remaining bread slices, buttered side up.

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

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

# Expert Tips:

01 -

The runny yolk breaks into the melted cheese and becomes this secret sauce you didn't know you needed.
It comes together in twenty minutes but tastes like you put in real effort.
Pesto transforms something familiar into something you'll crave on ordinary Tuesdays.

02 -

Medium-low heat is non-negotiable on the second cook or your bread burns before the cheese catches up.
A runny yolk is the whole point; cook your eggs any longer and you've just made an ordinary sandwich.

03 -