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Want a recipe that’s perfect for breakfast, lunch OR dinner? You have to try these fast and easy Egg Pesto Melts!
Home late!!! Trying to catch my breath after carrying an armful of bags up the stairs and into the house. Shoes off, someone’s screaming, I’m trying to get settled. Wait a minute. Dinner?! Sound familiar? If so, these Egg Pesto Melts are the perfect recipe for you! Simple, fast and delicious. They’re guaranteed to be a huge hit with the whole family.
This has obviously happened to me more than once, so I’ve devised a few recipes to have up my sleeve on nights like these in order to feed my super hungry posse in (way) under 20 minutes. I adore pesto, eggs and bread. They have long shelf lives and are always on hand in my fridge. Thank goodness I can use them to make something my guys not only like — but really love, like this Egg Pesto Melt — so I don’t have the mommy guilt of not getting a decent meal on the table.
Even when I’m short on time and still have a night of bath, brushing teeth, books, and bed ahead of me (phew, I’m exhausted…do these days ever end?), at least I can be assured we all have bellies full of nutritious food. Looking for more quick sandwich ideas? Try this Pickle Grilled Cheese or Grilled Cheese Avocado Sandwich!
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Pesto is always a go to topping or mix-in for us since we pretty much always have it on hand. There are seven pesto recipes on Weelicious. We always love a classic basil pesto, but one of our favorites right now is this nut-free Hemp Seed Pesto. It’s great on pasta or chicken, but goes perfect on these Egg Pesto Melts too.
Make Egg Pesto Melts for breakfast, lunch or dinner and get ready for everyone to be fully satisfied. Tag me on social media if you make this recipe. I love seeing your creations!
Egg Pesto Melt
Ingredients
- 4 large egg
- 4 tablespoons pesto
- 2 teaspoons vegetable or canola oil
- 1 cup shredded mozzarella cheese
- 8 slices whole wheat bread
Instructions
- Whisk the 1 egg and 1 tablespoon pesto in a bowl.
- Heat 1/2 teaspoon oil in a small sauté pan over medium heat. Pour in the egg mixture, tilting the pan to spread it evenly across the bottom.
- Allow the egg to cook for one minute, using a rubber spatula to gently pull the egg away from the sides of the pan so the rest of the liquid egg can continue to coat the pan and cook.
- Using the spatula, fold the outside parts of the omelet inwards into a square shape (to fit the bread).
- Remove the square-shaped omelet to a plate, place a slice of bread topped with 2 tablespoons of the shredded cheese, cheese side up, in the pan. Top with the omelette, another 2 tablespoons of cheese and slice of bread. Cook for 1 minute on each side until golden.
- Repeat steps to make all 4 sandwiches.
Also, I think next time I’ll put cheese on both sides of bread so they both stick nicely together. The side with no cheese just feel right off so we ended up having open faced sandwiches.
Just made these for my 16 month old for lunch. She ate enough to make me happy about it. 🙂 I thought they were delish!
We made these tonight for dinner. My 4 year old ate one fourth of his after I let him dip it in leftover pizza sauce. Dipping seems to be a hit in our house. My husband and loved them, especially since it was such an easy, fast recipe. We ate ours with dijon mustard on the bread because we like to put mustard on just about anything. We served stewed apples with cinnamon as a side dish.
Thanks for all the great recipes!
Made for Saturday morning breakfast and kids and hubby gave it a thumbs up! Thanks!
Yet another great recipe! You’re amazing!
I made these and liked them, but felt like a flavor was missing. I love tomato with pesto, so I split the amount of pesto into half pesto/half tomato paste – amazing!!!
Breakfast, lunch, or dinner treat for life – muchas gracias, Mrs. McCord. 😀
Made these for lunch today. They were so good. My little girl gobbled it up.
We haven’t tried this one yet but I simply love all of your recipes. Your website has motivated me to expand my food horizons and the choices I make for our four year old son. Ben and I love watching your videos. He always asks me “When can we go visit our friend Kenya in California”… very cute. Thanks for the inspiration!
This sounds absolutely delicious! Can’t wait to give it a try. Thanks for another great recipe.
Okay…I too love Pesto so I tried these this weekend after watching the video. My 19 month old didn’t like the pesto egg but ate all of the cheese and the bread…go figure. However my husband and I loved them…I only had american cheese which was good but I think the shredded mozzerella would be better and lower fat. Thanks for the recipe
I don’t know about your kids, but I find that when I give my kids a ‘complicated answer’ (Anything that they don’t quite understand), they like to pretend that they DO understand, and they don’t end up asking questions! The straight forward approach is usually best!
What do you tell the kids it is to get them to eat it? I have a feeling that mine are going to look at me like I’m nuts if I say “Egg Pesto Melt”.
wow! this is so simple and looks so easy! This is what we are having for dinner tonight! Thanks so much :0)
This is such a great idea! There are so many ways we could switch them up, too. I didn’t have any pesto, but salsa and cheddar cheese worked well as toppings. Thanks!
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I made these this weekend after watching your program – so delicious!! Definitely adding it to my rotation, thank you!