If you’ve never tried a pesto egg sandwich, you’re seriously missing out on one of the easiest and most flavorful breakfasts out there. The creamy eggs, combined with the bold, herby punch of basil pesto, take this simple sandwich to a whole new level. Whether you’re looking for a quick bite before work or a lazy weekend brunch, the pesto egg sandwich fits the bill. In this recipe, I’ll show you exactly how to make it in minutes and answer common questions like, “Is pesto good on egg sandwiches?” and “What’s in Starbucks’ famous version?”
Table of Contents
Pesto Egg Sandwich Recipe: A Flavor-Packed Morning Favorite
- Total Time: 10 minutes
- Yield: 1 sandwich 1x
- Diet: Vegetarian
Description
A quick and flavorful pesto egg sandwich with runny eggs, melted cheese, and toasted bread. Perfect for busy mornings or lazy brunches.
Ingredients
2 large eggs
2 tablespoons basil pesto
2 slices sourdough or ciabatta bread
1 tablespoon butter or olive oil
1 slice mozzarella or cheddar cheese (optional)
Pinch of salt and pepper
Handful of arugula or baby spinach (optional)
Instructions
1. Toast the bread until golden and crisp.
2. Heat 1 tbsp of pesto in a skillet over medium heat.
3. Crack in the eggs and cook sunny-side-up or over-easy.
4. Add cheese if using and let it melt over the eggs.
5. Spread remaining pesto on one slice of toast and layer with arugula.
6. Add the cooked eggs and top with second slice of bread. Serve.
Notes
Use egg whites for a lighter version.
Ciabatta bread holds up well to the fillings.
Add sun-dried tomato paste for a Starbucks-style twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Pesto Egg Sandwich – Why It Works Every Time
Pesto Egg Sandwich: A Flavor Bomb That’s Ready in Minutes
The pesto egg sandwich is more than just eggs slapped between two slices of toast. It starts with heating pesto in a skillet, which releases its garlicky aroma and gives the eggs an herby crust. When that richness combines with the soft yolk or creamy scrambled eggs, it brings depth that plain eggs can’t offer. And if you throw in mozzarella or even a swipe of sun-dried tomato paste? That’s when the magic happens.
There’s something so comforting about the way the warm bread soaks in some of the pesto, while the egg gives the sandwich its creamy center. It’s the kind of breakfast that gets requested again and again in my house, especially on busy school mornings. My son even said once, “It’s like a grilled cheese and eggs had a fancy Italian baby.” He’s not wrong.
No Fancy Ingredients Needed
You don’t need to run to the grocery store for a mile-long list. This sandwich is all about using what you have. Got some leftover pesto from pasta night? Maybe from last night’s green spaghetti recipe? Perfect. A couple of eggs and slices of bread? You’re already halfway there. You can customize it with cheese, greens, or even a slice of tomato if you like a bit more texture.
Whether you want something satisfying before work or you’re treating yourself to a slow brunch, this sandwich delivers comfort and flavor every time.
Ingredients You’ll Need
Fresh, flavorful, and right from your fridge
Making a pesto egg sandwich doesn’t require anything fancy. In fact, you probably have most of these ingredients already waiting for you. Here’s what you’ll need:
- 2 large eggs
- 2 tablespoons basil pesto (store-bought or homemade)
- 2 slices of crusty bread (sourdough, ciabatta, or sandwich bread)
- 1 tablespoon butter or olive oil
- 1 slice mozzarella, provolone, or cheddar cheese (optional leftover smoked mozzarella from pasta salad works great here).
- Pinch of salt and freshly ground black pepper
- A handful of baby spinach or arugula (optional for added crunch)
These ingredients form the perfect balance of richness, freshness, and texture. You can always customize, but this is the base for the ultimate pesto egg sandwich experience.
Instructions – How to Make a Pesto Egg Sandwich
Step-by-step for breakfast done right
- Toast the bread
Place your bread slices in a toaster or skillet until golden and crisp. Set aside on a plate. - Heat the pesto
In a small nonstick pan over medium heat, add 1 tablespoon of pesto. Let it sizzle for about 20–30 seconds until fragrant.
- Add the eggs
Crack both eggs directly into the skillet over the pesto. Cook sunny-side-up, or flip if you prefer them over-easy. Sprinkle with salt and pepper.
- Add cheese (optional)
If using cheese, lay a slice over the eggs while they’re still in the pan so it can melt slightly. - Layer your sandwich
Spread the remaining tablespoon of pesto on one slice of toasted bread. Add arugula or baby spinach if using. Gently place the cooked eggs on top. - Finish and serve
Top with the second slice of bread, press gently, and cut in half. Serve warm with your favorite coffee or tea.
Customizing Your Pesto Egg Sandwich
Add protein or keep it plant-based
One of the best things about the pesto egg sandwich is how flexible it is. If you want a little extra protein, toss in a slice of turkey bacon or even leftover chicken from last night’s chicken broccoli pasta casserole. For a vegetarian-friendly option, you’re already set. But if you want even more richness, try adding a fried portobello mushroom or avocado slices.
Play with textures and bread
The bread makes a big difference. Ciabatta holds everything together nicely without getting soggy. Prefer something softer? Brioche adds a hint of sweetness. For extra crunch, toast the inside of your bread with a bit of olive oil before assembling. You can even add a thin layer of sun-dried tomato paste or a swipe of mayo for a tangy contrast.
Storing and Reheating Tips
Best eaten fresh, but here’s what to do if you have leftovers
The pesto egg sandwich is definitely best right after it’s made there’s nothing like warm bread and a just-cooked egg. But if you need to make it ahead, here’s how to keep it tasting great. Prepare the sandwich fully, then let it cool completely. Wrap it tightly in foil or place it in an airtight container. Store it in the refrigerator for up to one day.
How to reheat without ruining the texture
To reheat, skip the microwave. Instead, pop the wrapped sandwich in a toaster oven at 300°F for about 8–10 minutes. This keeps the bread crispy and gently warms the eggs. If you don’t have a toaster oven, reheat it in a skillet over low heat with the lid on. Avoid high heat it’ll dry out the eggs or overcook them.
Inspired by Starbucks Egg Pesto Mozzarella
What’s actually in the Starbucks version?
The Starbucks egg pesto mozzarella sandwich features egg whites, sun-dried tomato cream cheese, basil pesto, and melted mozzarella, all served on a toasted ciabatta roll. It’s lighter on the yolk flavor and heavier on creamy, savory layers.
How to make a similar version at home
To mimic the Starbucks favorite, start by using egg whites instead of whole eggs. Whip two egg whites until slightly frothy, then scramble or cook them in pesto as you normally would. Spread a thin layer of sun-dried tomato paste or cream cheese on the toasted bread, then layer in fresh mozzarella slices and baby spinach. Close it up on ciabatta and toast it briefly in a pan or sandwich press.
It’s a great option when you want that coffeehouse flavor without paying extra for breakfast.
FAQs About the Pesto Egg Sandwich
Is pesto good on egg sandwiches?
Yes, and it’s a total game changer. The flavor of pesto blends beautifully with eggs, especially when layered into a warm pesto egg sandwich. Just a spoonful adds richness and depth that makes this sandwich feel gourmet without the effort.
Does pesto go well with eggs?
Definitely. Pesto and eggs are a perfect match. In a pesto egg sandwich, the basil and garlic in the pesto highlight the creaminess of the egg, giving you a satisfying bite every time. Whether scrambled or fried, eggs love the bold punch of pesto.
How does Gordon Ramsay make an egg sandwich?
Gordon Ramsay’s egg sandwich is all about soft, buttery scrambled eggs with crème fraîche and chives, usually served on toasted brioche. While his version doesn’t feature pesto, you can take his soft egg technique and use it in your own pesto egg sandwich for an ultra-creamy upgrade.
What is in the Starbucks egg pesto mozzarella sandwich?
Starbucks uses egg whites, mozzarella cheese, sun-dried tomato spread, and pesto on a toasted ciabatta roll. It’s their take on a light, savory pesto egg sandwich that’s both protein-packed and vegetarian-friendly. You can easily recreate this version at home with a few fresh ingredients or pair it with a light pasta like creamy lemon chicken pasta for a fuller brunch.
Conclusion
There’s something so comforting yet bold about biting into a warm pesto egg sandwich. From the creamy eggs to the fragrant basil pesto and golden toast, it’s a breakfast that truly hits the spot. Whether you keep it simple or style it after the Starbucks version, this sandwich is flexible, flavorful, and fast. Next time you’re craving something that feels special but takes minutes, reach for pesto, eggs, and bread. You won’t regret it.
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