Pesto Egg Toast (Print)

Jammy eggs on crispy toast spread with fresh basil pesto and a drizzle of olive oil.

# Ingredients:

→ Eggs

01 - 2 large eggs

→ Bread

02 - 2 slices sourdough or country-style bread

→ Pesto

03 - 2 tablespoons basil pesto (store-bought or homemade)

→ Toppings

04 - 1 tablespoon extra virgin olive oil
05 - Salt to taste
06 - Freshly ground black pepper to taste
07 - 1 tablespoon grated Parmesan cheese (optional)
08 - 1 tablespoon chopped fresh basil (optional)
09 - Pinch of red pepper flakes (optional)

# Directions:

01 - Bring a small pot of water to a gentle boil, then carefully lower in the eggs and simmer for 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath or run under cold water to halt cooking. Peel and set aside.
02 - While eggs cook, toast bread slices until golden and crisp.
03 - Spread one tablespoon of basil pesto evenly over each toast slice.
04 - Slice each egg in half and arrange atop the pesto-covered toasts.
05 - Drizzle olive oil over the eggs, season with salt and freshly ground black pepper, then sprinkle with Parmesan, fresh basil, and red pepper flakes as desired.
06 - Serve immediately to enjoy the dish at its peak flavor and texture.

# Expert Tips:

01 -
  • It comes together in twenty minutes but tastes like something from a fancy brunch spot
  • The jammy yolk mixes with the pesto to create an instant sauce that coats every bite
  • You probably have everything in your fridge right now
02 -
  • The 7 minute timer is non negotiable if you want that gloriously runny yolk
  • Cold water shock immediately after boiling makes peeling infinitely less frustrating
  • Room temperature pesto spreads more evenly than cold pesto straight from the fridge
03 -
  • Crack your eggs into a separate bowl first to check for shells before boiling
  • Use a serrated knife to saw through the eggs cleanly without squishing them
  • Toast stands up better than soft sandwich bread which turns into mush instantly
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