Pesto Egg Toast Delight (Printable)

Jammy eggs atop crisp toast with basil pesto and a hint of Parmesan create a fresh, herby brunch dish.

# What You Need:

→ Eggs

01 - 2 large eggs

→ Bread

02 - 2 slices sourdough or country bread

→ Pesto

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

→ Toppings

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

# How-To Steps:

01 - Bring a small pot of water to a boil. Lower eggs carefully and simmer for 7 minutes for jammy yolks. Immediately transfer to an ice bath or run under cold water, then peel and set aside.
02 - Toast sourdough slices until golden and crisp.
03 - Spread 1 tablespoon of basil pesto evenly over each slice of toast.
04 - Slice each egg in half and arrange halves atop the pesto-covered toast.
05 - Drizzle with extra virgin olive oil, season with salt and black pepper, then sprinkle with optional Parmesan cheese, fresh basil, and red pepper flakes.
06 - Serve immediately while warm.

# Expert Tips:

01 -
  • Its ready in 20 minutes but tastes like something from a fancy brunch spot
  • The jammy yolk creates its own sauce when you cut into it
  • Endlessly customizable with whatever pesto or toppings you have on hand
02 -
  • Timing the eggs precisely is crucial—7 minutes gives you jammy yolks, but 6 minutes is runnier and 8 minutes is more set
  • Cold water immediately after boiling stops the eggs from continuing to cook and makes them easier to peel
  • Room temperature pesto spreads more easily and absorbs into the toast better than cold pesto straight from the fridge
03 -
  • Use older eggs (about a week old) for easier peeling after boiling
  • Toast the bread a bit more than you normally would since the pesto will soften it slightly
  • Warm your pesto slightly in the microwave for 10 seconds if it is too thick to spread easily
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