Place a pat of butter in a skillet to melt over medium heat. Meanwhile, spread pesto on all four slices of bread. Top each slice of bread with one slice of cheese.

Transfer bread to skillet with the plain side down. Cover and grill until bread begins to toast and cheese begins to melt, about 2-3 minutes. Remove from heat.

In a separate non-stick skillet, melt a small pat of butter. Add 4 Eggland’s Best eggs to the pan, next to each other. Lower the heat and cook until the white is firm and the yolk is to your liking, about 4-5 minutes. Repeat one more time to create 4 servings, of two eggs each.

Place each slice of pesto toast on a plate. Top with several fresh basil leaves, spinach or arugula, and sliced tomato.

Add fried eggs to top of each slice of toast. Sprinkle with ground pepper.

Eat with a knife and fork, and enjoy!