In a medium non-stick skillet, heat olive oil over medium heat. Pour eggs into hot skillet and gently pull the eggs across the pan using a spatula. Cook until large soft curds occur, and no liquid remains. Set aside.
Spread ½ tablespoon pesto on one side of each slice of bread. In the same skillet over medium heat, place 1 slice, plain side down, of bread in the skillet and top with provolone and scrambled eggs, finish with the other slice of bread. Cook 3-5 minutes on each side until golden and cheese is melted.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.