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Hawaiian-Inspired Pesto Egg Sandwich

Pesto eggs, or the trend of gently frying eggs directly in pesto instead of oil or butter, has recently spiked in popularity and rightfully so – it’s completely delicious. Using our juicy vine-ripened tomatoes, spicy wasabi arugula, and a uniquely Hawaiian-flavored pesto (think ginger, shoyu, hot Hawaiian chilis), we’ve created the bold breakfast sandwich of your dreams. And it couldn’t be simpler.  

Taylor Pelton

Culinary Solutions


1 sandwich

Prep Time

10 minutes

Total Time

15 minutes





Step 1 

Heat a non-stick pan or cast-iron skillet over medium high heat. Add 2 tablespoons of pesto and spread in a thin and even layer in pan. Crack egg into the pan and lower the heat to medium. Cook to desired doneness then top with grated parmesan (if desired).


Step 2 

While eggs are cooking, toast the bread to your liking.  


Step 3 

Meanwhile, mix together the remaining tablespoon of pesto with the mayonnaise.  


Step 4 

Spread pesto mayonnaise evenly on each slice of bread then add cooked egg, arugula, and tomato. Serve immediately.  


Nutrition per serving: