Pesto Egg Toast Delight

There's something about the moment when you crack open a soft-boiled egg and that golden yolk spills across warm toast that makes everything feel unhurried. I discovered this combination years ago on a lazy weekend morning when I had basil pesto in the fridge and eggs in the basket, and somehow those two things became a breakfast I couldn't stop thinking about. The simplicity stuck with me—no fancy techniques, just bright green herbaceous notes meeting the richness of a barely-set yolk. It's become my go-to when I want something that tastes like care but takes less time than most people spend scrolling their phone.

I remember making this for my partner when they were having one of those mornings—tired, running late, but stopping by the kitchen anyway. I threw this together while they scrolled through their phone, and watching their face when they took that first bite, the way they paused and actually looked at the plate, reminded me why I love cooking small things with intention. It's the kind of dish that doesn't ask for much but gives back a moment of real pause.

Ingredients

• Large eggs: Two eggs cooked soft-boiled gives you that prized jammy center, golden and rich enough to coat every bite of toast.
• Sourdough or country bread: Choose something with real structure and tang—the bread needs to hold up to the moisture from the yolk without turning to mush.
• Basil pesto: Two tablespoons is your flavor anchor; store-bought is perfectly fine, and it means you skip the cleanup.
• Extra virgin olive oil: One tablespoon drizzled at the end brings everything into focus and adds a whisper of richness.
• Salt and freshly ground black pepper: Essential balance—taste as you go because pesto is already seasoned.
• Grated Parmesan cheese: Optional but worth it for that salty umami note that ties the egg and pesto together.
• Fresh basil: If you have it, a tablespoon of chopped green over the top adds brightness and a reminder that this is a spring dish at heart.
• Red pepper flakes: Just a pinch if you like heat, but it's optional and completely up to you.

Instructions

Boil the eggs to jammy perfection:

Bring a small pot of water to a rolling boil, then gently lower in your eggs with a spoon so they don't crack. Set a timer for exactly seven minutes—this is the sweet spot where the whites are fully set but the yolk still has that golden, runny center. When time's up, fish them out with a slotted spoon and plunge them into an ice bath or run them under cold water to stop the cooking immediately, then peel away the shell under cool running water when they're cool enough to handle.

Toast the bread until it's golden and crisp:

While the eggs are cooking, get your bread into the toaster or onto a grill pan—you want it dark and crunchy, not soft or pale. The crispness is what keeps everything from getting soggy, and it gives you something to bite against.

Build your toast:

Spread one tablespoon of pesto generously over each slice while the toast is still warm so it softens slightly into the bread. This is where you're setting the flavor foundation.

Arrange the eggs:

Slice each soft-boiled egg in half and place the halves on top of your pesto toast so the yolk is visible and inviting. The egg should nestle into the pesto like it belongs there.

Finish and season:

Drizzle everything with your olive oil, then taste a piece and season with salt and pepper—remember the pesto already has salt, so go easy. If you're using Parmesan, basil, or red pepper flakes, add them now while everything is warm enough to let the flavors marry.

Serve immediately:

Eat this while the toast is still crisp and the yolk still has warmth to it, because that's when all the components sing together.

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What I love most about this dish is that it transformed the way I think about breakfast—suddenly it wasn't just fuel, it was something worth showing up for. My mornings feel different when I take the ten minutes to do this properly, and somehow other parts of the day seem to follow.

The Magic of the Jammy Egg

There's real science in getting that egg yolk just right, but it feels like magic when it breaks open. The yolk acts like a sauce, binding the pesto and oil into something that coats every corner of your toast. I learned this by overcooking eggs for years, by trying to save a minute or two, until I finally understood that the timing here isn't something to rush past—it's the whole reason this dish exists.

Playing With Flavors

Once you've mastered the basic version, this dish becomes a playground. I've used sun-dried tomato pesto on mornings when I wanted something earthier, arugula pesto when I wanted green and peppery, and even a walnut-herb blend when I was feeling experimental. Each variation shifts the mood slightly, but the structure stays the same—the egg always knows how to carry whatever flavor you give it.

Making It Your Own

Some mornings I add sliced avocado between the pesto and the egg, or a thin spread of ricotta under the pesto for extra creaminess. Other times I keep it pure and minimal, just the four elements: toast, pesto, egg, oil. The beauty of this recipe is that it's humble enough to bend without breaking, flexible enough to surprise you without needing an instruction manual.

• Toast the bread the moment you start boiling the eggs so everything finishes around the same time.
• If your pesto is thick and sticky, whisk it with a tiny bit of olive oil before spreading so it goes on smoothly.
• Leftovers don't exist with this dish—make it fresh each time and eat it while everything's still warm.

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This dish reminds me that the best meals don't need complexity, just attention. Make this when you want to feel like you're taking care of yourself, because you are.

Common Questions

→ How do I achieve jammy yolks?

Simmer eggs in boiling water for about 7 minutes, then immediately transfer to an ice bath to halt cooking and make peeling easier.

→ What bread works best for this dish?

Sourdough or country-style bread toasted until golden and crisp provides an ideal base for the pesto and eggs.

→ Can I use homemade pesto?

Yes, homemade basil pesto enhances freshness but store-bought pesto works well for convenience.

→ What toppings complement this dish?

Extra virgin olive oil, grated Parmesan, fresh basil, and red pepper flakes add extra layers of flavor and texture.

→ Are there vegetarian considerations?

This dish is vegetarian-friendly, featuring eggs, cheese, and basil pesto. Verify pesto ingredients for allergens like nuts.