Name: Egg Pesto Melt
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 4 egg; 4 tablespoons pesto; 2 teaspoons vegetable or canola oil; 1 cup mozzarella cheese; 8 slices whole wheat bread

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Egg Pesto Melt

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Ingredients

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Instructions

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Instructions

Whisk the 1 egg and 1 tablespoon pesto in a bowl.

Heat 1/2 teaspoon oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan to spread it evenly across the bottom.

Allow the egg to cook for one minute, using a rubber spatula to gently pull the egg away from the sides of the pan so the rest of the liquid egg can continue to coat the pan and cook.

Using the spatula, fold the outside parts of the omelet inwards into a square shape (to fit the bread).

Remove the square-shaped omelet to a plate, place a slice of bread topped with 2 tablespoons of the shredded cheese, cheese side up, in the pan. Top with the omelette, another 2 tablespoons of cheese and slice of bread. Cook for 1 minute on each side until golden.

Repeat steps to make all 4 sandwiches.

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Tips & Tricks (5)

Toast the Bread First 🍞
Lightly toast your whole wheat bread before assembling to create a barrier that prevents sogginess from the pesto and cheese while adding a subtle crunch.
Cook Eggs to Runny Yolk 🍳
Fry eggs sunny-side up or over-easy so the yolk stays creamy and acts as a natural sauce, creating a luxurious texture when it melts with the warm cheese.
Use Fresh Pesto for Maximum Flavor 🌿
Spread pesto generously on one side of the bread before cooking, as heat will mellow its flavors—fresh pesto ensures bold, vibrant taste that shines through.
Butter the Outside, Not Inside 🧈
Apply oil or butter only to the exterior bread surfaces for griddling, keeping the inside dry so pesto and cheese flavors remain concentrated rather than diluted.
Medium Heat and Covered Cooking ⏱️
Cook on medium heat and cover the pan with a lid for the final minute to allow the cheese to melt completely while keeping the bread from over-browning.