Egg Pesto Grilled Cheese
Shake up your home-cooking routine this week with our Egg Pesto Grilled Cheese recipe! This is a grown up twist on a classic sandwich.
Prep
Cook
| Category: | Main Course |
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Ingredients
Ingredients
| 2 Oakdell cage free eggs |
| 2 ciabatta rolls, cut in half lengthwise |
| 4 tbsp extra virgin olive oil |
| 2 tbsp sun-dried tomato spread |
| 2 tbsp pesto |
| Salt and pepper, to taste |
| 2-4 slices fresh mozzarella |
Egg Pesto Grilled Cheese Directions
- Place a large non-stick skillet over medium heat. Drizzle the cut side of rolls with olive oil. Place cut side down in pan until browned, about two minutes. Spread one tablespoon sun-dried tomato spread on each bottom bun and one tablespoon pesto on each top bun. Set aside.
- Crack Oakdell eggs into skillet. Add salt and pepper and cook until egg whites are done, about two minutes. Flip over and add two slices of mozzarella to each egg. Cook until cheese melts. Use a spatula to transfer an egg, cheese side up, onto each bottom bun and add top bun.
