Pesto Egg Toast Delight (Printable)

Jammy eggs rest on crisp toast layered with aromatic basil pesto and olive oil for a flavorful start.

# What You'll 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)

# Step-by-Step:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer gently for 7 minutes. Transfer immediately to an ice bath or cold running water to halt cooking. Peel and set aside.
02 - Toast the slices of sourdough or country bread until golden and crisp.
03 - Spread 1 tablespoon of basil pesto evenly over each slice of toasted bread.
04 - Slice each egg in half and arrange the halves atop the pesto-covered toast.
05 - Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, then sprinkle optional Parmesan cheese, fresh basil, and red pepper flakes as desired.
06 - Serve immediately while still warm to enjoy optimal flavor and texture.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, making it perfect for a quick weekend brunch without the stress.
  • The combination of creamy yolk, herby pesto, and crispy toast hits every texture and flavor note at once.
  • You can make this with pantry staples and customize it endlessly with different pestos or toppings.
02 -
  • Seven minutes is non-negotiable—a minute more and your yolk sets too much, a minute less and it won't hold together long enough to slice.
  • The ice bath is your friend, not a suggestion; it stops the cooking dead and gives you total control over how soft that yolk is.
  • Pesto has salt already, so taste before you add more or you'll end up with a dish that's too aggressive.
03 -
  • Keep a spoon ready when the eggs are boiling so you can fish them out the moment seven minutes is up—those last ten seconds matter.
  • Buy good pesto if you're using store-bought, because it's doing half the flavor work and deserves to be something you actually like eating straight from the jar.
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