Golden and toasty.
Any egg sandwich is one of life’s small joys, but two perfectly scrambled eggs on butter-toasted brioche with pesto and melty white cheddar is absolute heaven. Perfect for breakfast, lunch, and dinner, this simple sandwich will comfort and satisfy you whenever you choose to enjoy it.
To achieve fluffy, diner-style scrambled eggs for this sandwich, medium-high heat and constant agitation is key. While it might sound strange to add water to these eggs (as opposed to milk or another form of dairy), the water’s rapid evaporation is also critical to helping with the eggs fluff up: as the water molecules turn to steam, they literally help to puff the eggs. Don’t be tempted to cook the eggs too long before adding the cheese; if you wait until they appear completely done they will be tough and bouncy by the time they leave the pan.
Popping bread in the toaster will yield an acceptable crunchy sandwich base, but if you’re looking for the ultimate sandwich, you can’t beat pan-toasting in butter. The single-side cooking method gives us the perfect crisp texture and delicate browned flavor for the sandwich’s exterior while preserving the softness of the bread for the sandwich’s interior. Might sound crazy specific, but makes a BIG difference in the overall eating experience for me.
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!
Cheesy Pesto Egg Sandwich
(Makes 1)
2 large eggs
Pinch kosher salt
2 slices brioche or milk bread
3 tsp. unsalted butter, softened, divided
4 tbsp. shredded white cheddar cheese, divided
2 tbsp. pesto
Equipment: small nonstick skillet
Instructions
In a small bowl, whisk together eggs and a pinch of kosher salt until completely blended. Add 1 tablespoon tap water and set aside.
Meanwhile, spread one side of each slice of bread with 1 teaspoon butter.
Preheat a small nonstick skillet (preferably 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 second slice of bread, butter-side-down; top with 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 skillet.
Set pan back over medium-high heat and add remaining teaspoon butter. Once butter is melted and foamy, briefly whisk eggs to reincorporate, then pour into skillet. Let sit in a layer for about 15 seconds, then, using a rubber spatula, gently push the egg from the edge of the pan into the center, stirring in a circular motion to encourage it form curds as it cooks.
Continue to scramble egg until it begins to firm up in the center of the pan (this will take 60-90 seconds total). As soon as it appears 80% of the way cooked, stop stirring and top with remaining 2 tablespoons cheese. Turn off the heat, cover the pan and let sit 5-10 seconds, just to let the cheese melt, then uncover and slide the eggs on top of the cheese-topped toast. Spread pesto over top of eggs, then top with remaining toast, browned side up.
Originally posted March 16, 2025.
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