Open-Face Fried Egg Sandwich with Pesto & Avocado

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Open-Face Fried Egg Sandwich with Pesto & Avocado
Prep Time
5 min
Cook Time
10 min
4 servings
Recipe by: Red Tricycle

Stuffed with tangy pesto, melty cheese and a handful of veggies for crunch, it makes the perfect weeknight meal.


  • 4 slices sourdough bread
  • 1/3 cup prepared pesto
  • 4 slices cheddar cheese
  • 1 avocado, sliced
  • Fresh basil leaves (optional)
  • Fresh spinach or arugula (optional)
  • 1 fresh tomato
  • 4 Eggland’s Best Eggs (large)
  • Ground pepper
  • Butter, for greasing pan


Serving Size
14 g
  Saturated Fat
6 g
31 mg
498 mg
20 g
Dietary Fiber
4 g
10 g

Place a pat of butter in a skillet to melt over medium heat. Meanwhile, spread pesto on all four slices of bread. Top each slice of bread with one slice of cheese.

Transfer bread to skillet with the plain side down. Cover and grill until bread begins to toast and cheese begins to melt, about 2-3 minutes. Remove from heat.

In a separate non-stick skillet, melt a small pat of butter. Add 4 Eggland’s Best eggs to the pan, next to each other. Lower the heat and cook until the white is firm and the yolk is to your liking, about 4-5 minutes. Repeat one more time to create 4 servings, of two eggs each. 

Place each slice of pesto toast on a plate. Top with several fresh basil leaves, spinach or arugula, and sliced tomato.

Add fried eggs to top of each slice of toast. Sprinkle with ground pepper.

Eat with a knife and fork, and enjoy!

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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