The Best Pesto Eggs Recipe on the Blackstone!

Ingredients

• 4 tablespoons Store-Bought Pesto (use a good quality basil pesto; can be homemade if desired)
• 2 tablespoons Unsalted Butter (softened, cut into cubes for quick melt)
• 2 slices Artisan Bread (thick‑cut, such as ciabatta, sourdough, or country loaf)
• 4 pieces Large Eggs (room temperature for even cooking)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 2 tablespoons Asiago Cheese (freshly grated; mixed with Parmesan for extra crunch)
• 4 slices Prosciutto (thinly sliced, high‑quality)
• 1 medium Tomato (thinly sliced (about 4 slices per sandwich))
• to taste Salt (prefer sea salt; add after eggs are in pan)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Griddle and Skillet

   Turn the Blackstone griddle to low‑medium heat and place the small skillet next to it. Allow both surfaces to warm for about 2 minutes.

   Time: PT2M

2. Melt Butter

   Add the butter cubes to the skillet and let them melt, swirling gently until fully liquid.

   Time: PT1M

3. Heat Pesto

   Stir the pesto into the melted butter. Cook for 2 minutes until a thin layer of oil separates and the mixture is gently bubbling.

   Time: PT2M

4. Toast Bread

   Place the bread slices directly on the buttered griddle surface, butter side down. Toast for about 3 minutes until lightly golden and crisp.

   Time: PT3M

5. Cook Eggs in Pesto

   Crack two eggs into the pesto‑butter mixture, season with salt and pepper, and let them cook sunny‑side‑up for 3 minutes. Repeat with the remaining two eggs if making a second batch.

   Time: PT3M

6. Create Cheese Chip

   Sprinkle the grated Parmesan‑Asiago blend evenly over the toasted side of each bread slice. Allow it to melt and crisp for about 2 minutes.

   Time: PT2M

7. Flip Bread (Optional)

   If you prefer both sides toasted, flip the bread and give the non‑cheese side another minute of crisping.

   Time: PT1M

8. Slice Tomato

   While the bread crisps, thinly slice the tomato into 4‑5 rounds per sandwich.

   Time: PT2M

9. Assemble Sandwiches

   Place the cheese‑crisp side down on a plate. Layer prosciutto, tomato slices, and a sunny‑side‑up egg on each. Drizzle a little extra pesto around the edges if desired.

   Time: PT3M

10. Serve

    Serve immediately while the cheese chip is still crisp and the egg yolk is warm.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

22g

Carbohydrates

32g

Fat

30g

Fiber

2g