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 (or provolone, Swiss, or cheddar)

06 - 2 tablespoons unsalted butter, softened

→ Seasonings

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

# Steps:

01 - Heat olive oil in a nonstick skillet over medium heat. Add basil pesto and swirl to combine.

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

03 - Butter one side of each bread slice. Place two slices, butter side down, then layer each with a slice of cheese, a pesto egg, another slice of cheese, and top with remaining bread slices, butter side up.

04 - Wipe skillet clean and heat over medium-low. Place sandwiches in the skillet and cook 2-3 minutes per side, pressing gently with a spatula until bread is golden and cheese melts.

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

# Expert Suggestions:

01 -

The pesto transforms a regular grilled cheese into something herbaceous and sophisticated without any fuss.
Runny egg yolks become a sauce of their own once you bite through the golden bread.
It comes together faster than you'd expect, perfect when you want something that tastes like you tried harder than you actually did.

02 -

Medium-low heat is your friend here; if the pan is too hot, the bread burns before the cheese inside has any chance to melt.
Don't skip the butter swirled into the pesto oil for the eggs, because that combination of flavors is what makes the whole sandwich sing.

03 -