Cheesy Pesto Egg Sandwich

Dinner-worthy.

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Egg sandwiches were a legit dinner in my house growing up. Years later, I’m just as likely to be cooking one at 6 pm as I am at 8 am—and if I am, odds are I’m treating myself to this cheesy pesto egg sandwich. Fluffy scrambled eggs are tucked between perfectly toasted brioche with melted cheddar and drizzles of pesto for a sandwich that’s both incredibly simple and utterly indulgent.

Like all simple dishes, the greatness of this sandwich relies on the ingredients (really great pesto, quality white cheddar, gorgeous soft brioche) as well as the way and care with which it’s prepared. Pan-toasting the bread in butter (instead of shoving it in a toaster), melting the cheese on both the bottom bread and over the egg, the scrambling of the egg itself . . . all these things take this sandwich from the “pretty good” to the “absurdly delicious.”

I have three secrets for achieving super fluffy, tender, NOT-dry scrambled eggs. Seasoning the whisked eggs 10 minutes before cooking allows the salt to break down the egg proteins, resulting in a much more tender scramble. Adding water helps keep the eggs from drying out and also helps encourage fluffiness, as the steam generated by the water literally puffs up the eggs while they cook. And cooking at a medium-high temperature helps to fluff the eggs into those signature curds as well as cooking them quickly so they don’t dry out. These tips are the complete opposite from what you would do to achieve a soft scramble, but they will yield the perfect diner-style light and fluffy curds.

This sandwich was inspired by one that I used to serve at a NYC café during weekend brunch shifts: the “penny egg.” That sandwich always came with pesto, but gave the diners a choice between American, white cheddar, and mozzarella. I personally love cheddar and it works surprisingly well with the pesto—but if you’re the one making (and eating!) the sandwich, choose whatever cheese you want.

Enjoy!

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Cheesy Pesto Egg Sandwich

(Makes 1)

Prep time: 5 minutes

Cook time: 6 minutes

Ingredients

2 large eggs

Pinch kosher salt

1 tablespoon water

2 slices brioche or milk bread

3 teaspoons unsalted butter, softened, divided

¼ cup shredded white cheddar cheese, divided

2 tablespoons homemade or store-bought pesto

Equipment: small bowl, fork, butter knife, small nonstick pan, flexible rubber spatula

Instructions

1. In a small bowl, whisk together eggs and a pinch of kosher salt until completely blended. Add 1 tablespoon water and whisk until combined, then set aside for 10 minutes (or until you’re finished toasting the bread).

2. Meanwhile, spread one side of each slice of bread with 1 teaspoon butter.

3. Preheat a small nonstick Pan (preferably 6” or 8”) over medium heat. Add one slice of bread, butter-side-down; cook until bottom is browned, 1-2 minutes, then remove to a plate. Add the second slice of bread, butter-side-down and top with half the shredded cheese. Cook until bottom is golden-brown and crisp and cheese is melted, 1-2 minutes, then transfer to plate with other slice of toasted bread. Wipe out the pan.

4. Set the pan back over medium-high heat and add the remaining teaspoon butter. Once butter is melted and foamy, briefly whisk eggs to reincorporate, then pour into skillet. Let sit undisturbed for about 15 seconds, then, using a flexible rubber spatula, gently push the egg from the edge of the pan into the center, working around the pan and stirring with a circular motion to encourage the egg to form curds as it cooks.

5. Continue to scramble the eggs until they begin to firm up in the center of the pan (this will take 60-90 seconds total). As soon as they appear 80% of the way cooked, stop stirring and top with the remaining cheese.

6. Turn off the heat, cover the pan and let the eggs sit for 5-10 seconds, just to let the cheese melt, then uncover and slide the eggs on top of the cheese-topped toast. Drizzle pesto over top of eggs, then top with remaining toast, toasted side up.

7. Serve immediately.

Originally posted March 16, 2025. Updated March 29, 2026.