Fried Egg, Mozzarella and Pesto on Ciabatta

Name: Fried Egg, Mozzarella and Pesto on Ciabatta
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 slices ciabatta bread, cut from a fresh loaf, about ½-inch (1.25 cm) thick; 4 oz (115 g) fresh mozzarella cheese, sliced or torn into pieces; 3 tbsp (48 g) basil pesto, store-bought or homemade; ½ cup (75 g) roasted red bell pepper, jarred or fresh, patted dry, torn into strips (optional); 2 large eggs, cold; 1½ tbsp (22 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, crispy Italian-inspired breakfast sandwich featuring a perfectly fried egg, melted fresh mozzarella, vibrant pesto, and roasted red pepper nestled between slices of crusty ciabatta. The egg yolk mingles with the creamy cheese and herbaceous pesto for a simple yet satisfying morning meal.

Prep: 5 min
Cook: 8 min
Total: 13 min
Makes: 2 sandwiches

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Steps

Before you start

Remove mozzarella from the refrigerator 10 minutes before cooking so it softens slightly
Have all ingredients prepped and within reach of the stovetop
Toast the ciabatta lightly so it holds the fillings without becoming soggy

1
Toast the ciabatta
- Heat a 10-inch (25 cm) nonstick skillet over medium heat for 1 minute.
- Place the 4 ciabatta slices in the skillet (work in batches if needed) and toast for 1–2 minutes per side until golden-brown and crispy, then transfer to a work surface.
- This firms up the bread so it won't become soggy from the fillings.
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Ready when: Bread is golden-brown and crispy on both sides
Tip: Don't skip toasting—it's essential for texture. Watch carefully so it doesn't burn, and if your skillet is small, toast 2 slices at a time.
2
Warm the olive oil
- Return the same skillet to the stovetop over medium heat.
- Pour in 1½ tablespoons (22 ml) of olive oil and let it warm for 30 seconds, tilting the pan slightly to coat the bottom.
- You'll know it's ready when the oil shimmers and moves easily across the skillet.
- Do not let it smoke.
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Ready when: Oil shimmers across the pan surface
Tip: Shimmering oil prevents the eggs from sticking and ensures even cooking. If the oil starts to smoke, lower the heat immediately and let it cool for 10 seconds before proceeding.
3
Fry the eggs
- Crack both large eggs directly into the skillet, spacing them at least 2 inches (5 cm) apart so the whites don't merge.
- Cook undisturbed for 3–4 minutes, watching for the egg whites to turn from translucent to opaque.
- The whites are ready when fully set but the yolks still jiggle slightly when you gently shake the pan.
- Season with kosher salt and freshly ground black pepper to taste.
- Using a spatula, carefully transfer each egg to a small plate, keeping the yolk intact.
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Ready when: Egg whites are opaque and set; yolks jiggle slightly when pan is shaken
Tip: Keep the heat steady at medium so the bottom doesn't brown too dark before the whites finish cooking. For extra-runny yolks, reduce heat to medium-low after adding eggs and cook 4–5 minutes instead. For firmer yolks, increase heat slightly and watch carefully—yolks can go from runny to overdone in seconds.
4
Assemble the sandwiches
- Working quickly while the eggs are still warm, spread 1½ teaspoons (7.5 ml) of pesto on each of the 4 toasted ciabatta slices.
- On the bottom halves of 2 slices, arrange half of the fresh mozzarella (about 2 oz/57 g per sandwich) and half of the roasted red pepper (if using, about ¼ cup/37.5 g per sandwich), dividing evenly between the two bottoms.
- Carefully slide one fried egg onto each bottom slice, cradling it with the spatula so the yolk stays intact and centered.
- Immediately top each sandwich with one of the remaining 2 slices, pesto-side down, pressing gently.
- Serve right away.
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Ready when: Both sandwiches are built with eggs centered and top slice in place
Tip: Move fast but gently so the egg yolk doesn't break. The residual heat from the egg will slightly warm and soften the mozzarella without melting it completely, which keeps the texture balanced. Eat immediately while the bread is still crispy and the egg is warm.

Good to know

Tips

For runny yolks, reduce the heat to medium-low after adding the eggs, cooking for 4–5 minutes to let the whites set gently while the yolks stay creamy.
If you prefer your mozzarella melted, layer it directly between the egg and the top slice while the egg is still hot; it will soften and meld slightly.
Make your own pesto by blending fresh basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil if you want to control the salt and intensity.
This sandwich is best when eaten standing up or over a plate, as the warm runny yolk will run. Embrace it—that's the whole appeal.

Storage & reheating

Best eaten immediately. Leftovers do not reheat well and the bread will become soggy.

Substitutions

fresh mozzarella cheese → burrata or soft ricotta cheese. These add a creamier texture; use the same amount.
basil pesto → tapenade or sun-dried tomato paste. For a bolder, different flavor profile. Use the same amount.
roasted red bell pepper → sliced fresh tomato or arugula. Tomato adds brightness; arugula adds peppery crunch. Use ½ cup (75 g) of either.
ciabatta bread → focaccia or thick-cut sourdough. Any sturdy, crusty bread works. Avoid soft white bread, which will fall apart.