Lora McLaughlin Peterson’s Pesto-Feta Egg Sandwich Recipe

If you want to feel like you’re cooking without the pressure of cooking, this is it. Kid 2 gets the credit for this one. She took the viral pesto egg craze to the next level with four simple ingredients: pesto, egg, feta, and toast! The cheese and pesto melt together like a gooey blanket around the egg. But when you top it with toast and flip it, it instantly turns into one of the best breakfast sandwiches I’ve ever had. Add a little hot sauce or Parmesan cheese before you fold it for a little something extra.

Pesto-Feta Egg Sandwich

Serves 1

Ingredients

1 large slice sourdough bread

2 tablespoons prepared pesto

1 large egg, lightly beaten

2 tablespoons crumbled feta

Few shakes of hot sauce, optional

Spoonful of grated Parmesan, optional

Directions

Toast the sourdough bread and cut it in half.

Spoon the pesto into a small nonstick skillet and set the lid next to the skillet.

Turn the heat to medium and swirl the pan to coat with the pesto. Cook until the oil in the pesto starts to bubble, about 1 minute, and then pour the beaten egg on top, sprinkle with feta, and top immediately with the two bread halves.

Cook for a minute or two, until the egg is set. Grabbing the lid with one hand and the skillet handle with the other, slide the egg/pesto/toast combo onto the lid. Flip it back into the skillet so the egg is facing up, and let it cook for a few seconds more.

Top with hot sauce and/or Parmesan, if using. Then fold it over so the two bread halves form a sandwich. Press it down with a spatula, transfer to a plate, and dig in!

Excerpted from The LORAfied Cookbook, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2026 Lora McLaughlin Peterson.