Pin My tiny apartment kitchen smelled like garlic and fresh basil the first morning I attempted pesto egg toast. I had seen it on a café menu and could not justify spending twelve dollars on something so simple. The eggs came out slightly overcooked that first try but I kept making it until the timing felt natural. Now it is my go to when I want breakfast to feel special without actually trying hard.
I made this for my sister when she was recovering from surgery and could not handle heavy meals. She took one bite and asked if I would teach her how to get the eggs just right. We ended up eating three batches that morning while sitting on her couch watching cooking shows and pretending we were restaurant critics.
Ingredients
- 2 large eggs because room temperature eggs peel more easily and cook more evenly
- 2 slices sourdough or country bread since sturdy bread holds up better to the weight of the egg and pesto without turning soggy
- 2 tablespoons basil pesto whether jarred from the back of your fridge or whipped up with fresh basil garlic and nuts
- 1 tablespoon extra virgin olive oil for that glossy finish and fruity grassy flavor punch
- Salt and freshly ground black pepper because eggs need proper seasoning to really shine
- 1 tablespoon grated Parmesan cheese optional but adds that salty umami depth
- 1 tablespoon chopped fresh basil for little bright green confetti on top
- Pinch of red pepper flakes if you like gentle heat cutting through the richness
Instructions
- Boil the eggs:
- Bring a small pot of water to a gentle boil then carefully lower in the eggs and simmer for exactly 7 minutes for that perfect jammy consistency. Transfer them immediately to an ice bath or run under cold water to stop the cooking process completely.
- Toast the bread:
- Get your bread slices golden and crisp in a toaster or a hot pan with a little butter.
- Spread the pesto:
- Layer 1 tablespoon of pesto over each slice while the toast is still warm so it melts into all those crunchy nooks.
- Assemble and serve:
- Slice each egg in half and arrange on top of the pesto toast then drizzle with olive oil and finish with whatever toppings make you happy.
Pin This dish saved me during that month I was broke and trying to eat well without spending much. A jar of pesto and a loaf of bread lasted almost a week and I never felt deprived.
Choosing Your Pesto
Traditional basil pesto is classic but sun dried tomato pesto adds sweetness and arugula pesto brings a peppery bite that cuts through the rich egg yolk beautifully.
Bread That Actually Works
Sourdough gives you tang and structure while country bread offers a softer interior. The key is choosing something substantial enough to support the toppings without collapsing under the weight.
Make It Your Own
Once you have the basic formula down you can start playing around with additions.
- Avocado slices add creaminess that balances the sharp pesto
- Ricotta spread under the pesto makes it feel more indulgent
- A handful of arugula on top adds fresh pepperiness
Pin Eat this right away while the toast still has its crunch and the yolk is at that perfect warm runny stage.
Recipe Questions
- → How do I achieve jammy eggs perfect for this dish?
Simmer eggs gently for about 7 minutes in boiling water, then quickly cool in an ice bath to stop cooking and make peeling easier.
- → Can I use different types of bread?
Sourdough or country bread works well for a crispy texture, but gluten-free options can also be used to suit dietary needs.
- → What pesto varieties work best?
Basil pesto is classic, but alternatives like sun-dried tomato or arugula pesto offer flavorful twists to the dish.
- → How can I add extra richness to this dish?
Layer sliced avocado or a spread of ricotta underneath the pesto to enhance creaminess and depth of flavor.
- → What are good accompaniments to serve alongside?
A light salad or fresh fruit complements the herby and savory flavors, creating a balanced and satisfying meal.