Light and airy scrambled eggs are layered with creamy provolone cheese and flavorful pesto for a quick and substantial sandwich that will redefine what it means to be grilled cheese.
2 tsp olive oil
2 large eggs, beaten
2 slices whole grain bread
1 Tbsp basil pesto
1 slice provolone cheese
1.) In a medium non-stick skillet, heat olive oil over medium heat. Pour eggs into hot skillet and gently pull the eggs across the pan using a spatula. Cook until large soft curds occur, and no liquid remains. Set aside.
2.) Spread ½ tablespoon pesto on one side of each slice of bread. In the same skillet over medium heat, place 1 slice, plain side down, of bread in the skillet and top with provolone and scrambled eggs, finish with the other slice of bread. Cook 3-5 minutes on each side until golden and cheese is melted.Back to Recipes