Ingredients
2 large eggs
2 tablespoons fresh basil pesto
2 slices rustic or whole-grain bread
2 oz fresh mozzarella cheese, sliced
1 medium tomato, thinly sliced
1 teaspoon olive oil
Salt and black pepper to taste
2 fresh basil leaves
Optional: pinch of red pepper flakes
Instructions
Preheat a nonstick skillet over medium heat. Add olive oil and swirl to coat
Crack eggs directly into the skillet. Immediately spoon pesto over the whites to keep yolks moist
Cook until whites are set but yolks remain runny (2-3 minutes). Season with salt and pepper
Toast bread slices in a toaster or until golden
Layer mozzarella slices on one slice of bread, then top with pesto-coated eggs, tomato slices, basil, and red pepper flakes (optional)
Place under a broiler for 30 seconds to melt mozzarella, then place on remaining bread slice and enjoy
Notes
Use homemade or store-bought basil pesto
Make pesto earlier in advance and refrigerate to deepen flavor
Sub white bread for a richer, softer texture
Store leftovers in an airtight container for up to 24 hours
- Prep Time: 10
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Stovetop & Broiling
- Cuisine: Mediterranean
- Diet: Dairy-Friendly
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 140mg