Italian Style Egg Panini


Main Dish
Italian Style Egg Panini

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    Servings and Ingredients

    Serves 4
    1 tbsp. butter
    4 large eggs
    ½ c. prepared pesto sauce, divided
    4 large oval slices sourdough bread
    4 large spinach leaves
    4 slice(s) mozzarella cheese
    4 slice(s) tomato
    salt and pepper to taste


    1. In a 12-inch skillet, over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
    2. Break and slip each egg into pan. Break yolk. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Turn eggs to cook both sides.
    3. Spread about 2 teaspoons pesto sauce on one side of each slice of bread. Cut each slice in half.
    4. On four half-slices of bread with pesto side facing up, layer spinach leaves, a slice of cheese, a cooked egg and a slice of tomato.
    5. Sprinkle with salt and pepper to taste.
    6. Top with another half-slice of bread, pesto side facing tomato.
    7. Using remaining pesto, spread 2 teaspoons on outside of each bread slice.
    8. Heat panini over medium-high heat in nonstick skillet until lightly browned on each side.

    Nutrition facts


    600 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 245mg
    • Sodium: 1120mg
    • Total Carbohydrates: 55g
    • Protein: 29g

    Daily Values

    Vitamin A 35%
    Vitamin C 15%
    Iron 25%
    Calcium 50%

    Recipe Source:

    Iowa Egg Council.