The first time I made this sandwich I didn’t expect it to become a weeknight staple.
It’s fast, indulgent, and honest—scrambled eggs dressed with herbaceous pesto and silky slices of mortadella all tucked between crusty toast.
If you like sandwiches that feel elevated with almost no fuss, this one delivers every single time.
Why You’ll Love This Recipe
- Ridiculously quick: ready in under 10 minutes from pan to plate.
- Balanced richness: creamy eggs, herb-forward pesto, and meaty mortadella create a complete bite.
- Textural contrast: glossy scrambled eggs against crunchy toasted bread makes each mouthful interesting.
- Highly adaptable: swap bread, cheese, or protein to suit pantry or diet needs.
The texture and taste here are simple but layered. The scrambled eggs are cooked just until glossy, which gives a plush, custardy bite that contrasts beautifully with the thin, slightly fatty slices of mortadella. Basil pesto injects bright, savory herbs and a hit of salty umami fat from cheese and oil, tying the two main players together. The crusty bread provides a smoky toasted edge and a sturdy vessel for the filling, so the sandwich never feels soggy even with juicy eggs.
"Five stars — quick, exactly balanced, and unbelievably satisfying. I make it every Sunday morning." — Mara, reader
Key Ingredients
Basil pesto (2 tablespoons)
Basil pesto is the flavor backbone of this sandwich. Use a fresh-tasting pesto with bright basil notes and a good balance of olive oil and Parmesan; store-bought jarred pesto is fine if it’s not overly garlicky or oily. If you can, choose an artisanal brand or make a small batch at home to keep that vivid green, herbal punch.
Eggs (2 large)
Eggs determine the sandwich’s texture, so choose fresh, large eggs for a slightly firmer white and creamier yolk. For richness, pasture-raised eggs will give deeper color and more flavor; for a milder result, standard supermarket eggs work perfectly. Whisk just enough to combine whites and yolks—overbeating adds air and can make the scramble too fluffy for this sandwich.
Mortadella (2 slices)
Mortadella contributes savory fat and a delicate, bouncy texture that melts slightly against the warm eggs. Look for thinly sliced mortadella from the deli counter for the best mouthfeel, or buy vacuum-packed slices with minimal preservatives. If you can find mortadella studded with pistachios, it adds a lovely nutty contrast.
Crusty bread (2 slices)
The bread acts as both crunch and flavor base; a country loaf, sourdough, or ciabatta slice is ideal. Choose slices about 3/4-inch thick so they toast crisp without burning and can support the eggs and mortadella. If using soft sandwich loaves, lightly butter the outsides before toasting to mimic the crunch of crusty bread.
Full ingredient list:
- 2 large eggs
- 2 slices of mortadella
- 2 tablespoons basil pesto
- 2 slices of crusty bread
- Salt and pepper to taste
- Butter or oil for cooking
Step-by-Step Instructions
Step 1: Whisk the eggs
Crack the eggs into a small bowl and season with a pinch of salt and a grind of black pepper. Whisk gently until the yolks and whites are combined but not frothy.
Pro Tip: You’ll know the eggs are ready when the mixture is even in color with no streaks of white and slightly glossy on top.
Step 2: Heat the pan and cook the eggs
Place a non-stick skillet over medium heat and add a small pat of butter or a tablespoon of oil. Once the fat is shimmering but not smoking, pour in the eggs and let them sit for a few seconds at the edge.
Using a spatula, stir gently in sweeping motions to form soft curds. Cook until the eggs are set but still glossy—this usually takes 1 to 2 minutes depending on your stove.
Pro Tip: The eggs keep cooking from residual heat, so pull them off when they still look slightly wet; they will finish to the perfect creamy texture on the plate.
Step 3: Toast the bread
While the eggs are finishing, toast your slices of crusty bread until golden and crisp. Use a toaster, broiler, or a skillet with a little butter for flavor and a satisfying crust.
Pro Tip: Toasting in a dry skillet with a tiny smear of butter gives an even Maillard browning and helps the bread hold up to the eggs without getting soggy.
Step 4: Assemble with pesto and mortadella
Spread about a tablespoon of basil pesto on one slice of the toasted bread. Pile the warm scrambled eggs gently onto the pesto-spread slice, then lay the mortadella slices over the eggs. Cap with the second slice of toast.
Pro Tip: Warm the mortadella briefly in the pan for 10–15 seconds if you like it slightly softened; it becomes silkier and melds with the eggs.
Step 5: Serve warm
Slice the sandwich in half and serve immediately. Enjoy the mix of textures and flavors before the toast cools and the pesto loses some of its vibrancy.
Pro Tip: A light press with a spatula while cutting can compress the sandwich for an easier bite, but don’t press so hard that the eggs spill out.
Expert Tips for Success
- Temperature control is everything. Cook the eggs over medium to medium-low heat for creamy curds. High heat creates rubbery, dry eggs and reduces the glossy texture essential to this sandwich.
- Use a non-stick skillet and a silicone or flexible spatula for gentle stirring. This prevents over-fragmenting the curds and helps maintain a custardy texture.
- Season at two points. Add a light pinch of salt to the eggs before cooking, and taste the finished sandwich. Mortadella and pesto are salty, so season modestly at first and adjust after assembly.
- Make the pesto work for you. If your pesto is very oily, blot excess oil with a paper towel before spreading to avoid soggy bread. If it’s dry, stir in a teaspoon of olive oil to loosen it.
- Toast thickness matters. Bread about 3/4-inch thick crisps on the outside while staying tender inside. Thinner bread will over-toast and thicker bread may remain too soft.
- Warm the mortadella for texture. A few seconds in the warm pan or on the toast melts the fat just enough to become silky without turning greasy.
- Scale for leftovers carefully. If you’re making several sandwiches, keep cooked eggs warm in a low oven (200°F / 95°C) for a few minutes, covered with foil to prevent crusting.
- Use fresh herbs as a garnish if available. A light chiffonade of basil or a few microgreens added after assembly brightens the sandwich and adds a fresh note.
Storage & Freezing
Fridge storage: This sandwich is best eaten fresh, but you can store components separately. Keep cooked scrambled eggs in an airtight container in the refrigerator for up to 2 days. Store mortadella slices in their original deli packaging or wrapped tightly for 3 to 5 days. Toasted bread can be wrapped in a paper towel and stored in an airtight container for a day to preserve some crispness.
To reheat refrigerated eggs, use a low-pan reheat over medium-low with a tiny splash of milk or water and cover briefly to steam gently. This brings back some of the creaminess without drying them out.
Freezing: Freezing the assembled sandwich is not recommended because the texture of the eggs and the pesto changes. If you must freeze, separate the components: freeze sliced mortadella (vacuum-sealed) and store pesto in ice cube trays for single-use portions. Eggs freeze poorly once scrambled, so avoid freezing them.
Reheating from frozen: Defrost pesto cubes in the refrigerator overnight, then spread on warm toast. Reheat mortadella gently in a skillet. For best results, make fresh scrambled eggs when possible.
Variations & Substitutions
Vegetarian swap: Replace mortadella with grilled marinated eggplant slices or roasted portobello for a meaty texture without pork. Add a little smoked paprika to the eggs for extra savoriness.
Cheese addition: Add a thin slice of provolone or fresh burrata inside the sandwich. The cheese melts slightly against the warm eggs and enhances creaminess. Burrata adds a decadent, fresh-milky note.
Greens and crunch: Add arugula or baby spinach for a peppery lift and a handful of toasted pine nuts for crunch. The greens also provide a refreshing counterpoint to rich mortadella.
Low-carb option: Replace bread with a toasted low-carb flatbread or a grilled portobello mushroom cap for a gluten-free, lower-carb version that still holds the filling well.
Spicy twist: Stir a small spoonful of chili crisp into the eggs or spread a thin layer on the toast for a kick of heat and umami without overpowering pesto.
Frequently Asked Questions
Q: Can I make this sandwich ahead for a picnic?
A: Yes, but assemble at the last minute. Pack scrambled eggs, pesto, mortadella, and toasted bread in separate containers. Assemble just before eating to keep toast crisp and pesto bright. If you must assemble earlier, opt for sturdier bread and keep the sandwich wrapped loosely to avoid steam buildup.
Q: Is mortadella safe to eat cold?
A: Mortadella is cured and generally safe to eat cold straight from the package or deli. If you prefer it warm, a quick toss in a hot skillet for 10–15 seconds softens the fat and enhances flavor without overcooking.
Q: How do I keep scrambled eggs creamy?
A: Cook them gently over medium-low heat and remove them from the pan while they still look slightly underdone and glossy. Residual heat finishes them. Adding a small splash of cream or milk before cooking can increase creaminess, but use sparingly to avoid thinning the eggs.
Q: What bread makes the best sandwich?
A: A country loaf, sourdough, ciabatta, or baguette cut into thick slices works best. These breads toast well and have a sturdy crumb to support the eggs and mortadella without collapsing.
Q: Can I use store-bought pesto, and which brand is best?
A: Store-bought pesto is perfectly fine—look for brands with simple ingredient lists (basil, oil, cheese, nuts) and minimal preservatives. If you prefer, stir in a teaspoon of lemon juice to brighten jarred pesto before spreading.
Final Thoughts
This Pesto Eggs & Mortadella Sandwich is the kind of small recipe that ends up on repeat because it’s fast, flavorful, and nearly foolproof. Try it as written once, then experiment with one of the variations to make it your own.
Please leave a star rating in the recipe card below or pin this sandwich to Pinterest if it becomes a favorite.
Conclusion
If you want another take on pesto and mortadella combined in a casual sandwich format, see this helpful riff on the idea in Pesto Eggs and Crispy Mortadella Sandwich for inspiration.
For a classic mortadella-only approach with tips on slicing and serving, check out this approachable guide at Mortadella Sandwich – My Sequined Life.
And if you’re curious about a fancier, shared-plate version that pairs mortadella with burrata and pesto, this recipe shows how those flavors play together: Mortadella, Burrata & Pesto Focaccia – Daen’s Kitchen.
Pesto Eggs & Mortadella Sandwich
Ingredients
Main ingredients
- 2 large eggs Choose fresh, large eggs for best texture.
- 2 slices mortadella Thinly sliced for best mouthfeel.
- 2 tablespoons basil pesto Use fresh or quality store-bought pesto.
- 2 slices crusty bread Country loaf, sourdough, or ciabatta recommended.
- to taste Salt and pepper
- for cooking Butter or oil For cooking the eggs and toasting the bread.
Instructions
Preparation
- Crack the eggs into a small bowl and season with a pinch of salt and a grind of black pepper. Whisk gently until the yolks and whites are combined but not frothy.
- Place a non-stick skillet over medium heat and add a small pat of butter or a tablespoon of oil. Once shimmering, pour in the eggs and let sit for a few seconds.
- Using a spatula, stir gently in sweeping motions to form soft curds. Cook until set but still glossy, about 1 to 2 minutes.
- Toast the crusty bread slices until golden and crisp using your preferred method.
- Spread about a tablespoon of pesto on one slice of toasted bread. Pile the warm scrambled eggs on top and lay mortadella slices over the eggs. Cap with the second slice of toast.
- Slice the sandwich in half and serve immediately.
