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Homemade pesto breakfast sandwich recipe with eggs and mozzarella on sourdough, overhead shot on white marble kitchen counter.

Pesto Breakfast Sandwich Recipe

Quick and delicious pesto breakfast sandwich with eggs, mozzarella, and basil pesto – ready in just 5 minutes for a healthy, energizing morning meal.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 1 sandwich
Course: Breakfast, Brunch
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices Sourdough bread Ciabatta or whole grain also work
  • 2 large Eggs
  • 2 tablespoon Basil pesto Store-bought or homemade
  • 2 slices Fresh mozzarella
  • 1 tablespoon Butter or olive oil For cooking eggs
  • 2 slices Tomato optional
  • 2 slices Avocado optional
  • 1 handful Spinach or arugula Optional greens
  • Salt & black pepper To taste
  • Red pepper flakes Optional, for heat

Equipment

  • 1 Medium non-stick skillet For cooking eggs
  • 1 Flexible spatula For gentle egg handling
  • 1 Sharp knife For clean sandwich cuts
  • 1 Toaster / Toaster Oven To toast bread
  • 1 Small spreading knife To spread pesto

Method
 

  1. Heat skillet, toast bread, spread pesto.
  2. Melt butter, cook eggs 2–3 min, season with salt & pepper.
  3. Layer mozzarella, eggs, and optional veggies, top with second bread slice.
  4. Press gently, cut diagonally, serve warm.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.