Save There's something almost meditative about watching an egg transform in simmering water—that moment when you crack it open and the yolk oozes golden and soft. I discovered this toast on a lazy Sunday morning when I had pesto in the fridge and wanted something more interesting than plain eggs on toast. The combination felt simple but revelatory, like I'd been missing this pairing all along.
I made this for my neighbor one morning when she stopped by the kitchen smelling something amazing. Watching her face light up when she bit into the runny yolk mixing with that bright pesto reminded me that the best meals are the ones you share half-awake with someone you like.
Ingredients
- Eggs: Two large ones, room temperature if possible—they cook more evenly that way.
- Sourdough or Country Bread: Any sturdy bread works, but you want something that won't collapse under the weight of the toppings and heat of the eggs.
- Basil Pesto: Store-bought saves time, but homemade tastes like you actually care, if you have 10 minutes.
- Extra Virgin Olive Oil: The good stuff—don't waste time with the cheap bottle here.
- Salt and Black Pepper: Finish with these, not before, so you can taste and adjust.
- Parmesan Cheese: Optional but it adds a salty umami note that makes people ask for the recipe.
- Fresh Basil: A handful of torn leaves scattered on top feels more generous than it actually is.
- Red Pepper Flakes: A tiny pinch if you like heat, but don't overdo it—this dish is about brightness, not fire.
Instructions
- Boil the eggs to jammy perfection:
- Bring water to a rolling boil, then gently lower the eggs in with a spoon so they don't crack. Set a timer for exactly 7 minutes—this is where the magic happens and the yolk stays creamy. The moment time's up, fish them out and plunge them straight into ice water to stop the cooking.
- Toast until golden and crisp:
- While the eggs are cooling, get your bread into a toaster or dry pan until it's actually golden, not just warm. You want that satisfying crunch that holds up to the soft egg.
- Assemble with intention:
- Spread a generous tablespoon of pesto on each slice—don't be shy here. The pesto is doing the heavy lifting flavor-wise.
- Slice and arrange:
- Halve each cooled egg and nestle the pieces on top of the pesto toast. The warmth of the bread will gently warm the egg again without ruining the jammy center.
- Finish and taste:
- Drizzle olive oil over everything, crack some fresh pepper, add Parmesan and basil if you want them. A tiny pinch of red pepper flakes adds complexity without overshadowing anything.
- Eat immediately:
- Serve right away while the toast is still crisp and the egg is still warm enough to matter.
Save A friend once told me she made this for someone she was trying to impress, and they went back for seconds. That's when I realized this wasn't just breakfast—it was the kind of thing that makes mornings feel intentional.
Why This Works Every Time
The beauty here is that each component is doing its job without fighting for attention. The toast gives you structure and crunch, the pesto brings acidity and freshness, and the jammy egg acts like a sauce that ties everything together. There's no trick or complicated technique—just knowing how long to boil an egg and respecting that timing.
Variations That Feel Like a Different Breakfast
This dish is a canvas. Sun-dried tomato pesto brings richness, arugula pesto adds a peppery note, and walnut pesto gives you something almost creamy. You could layer ricotta or sliced avocado under the pesto if you want something more substantial. Even just switching from sourdough to a thick slice of ciabatta or a roll changes the whole vibe of the meal.
Making It Your Own
The ingredients list suggests toppings, but think of them as suggestions, not rules. What matters is that jammy egg and that bright pesto on sturdy toast. Once you've made it once, you'll start seeing ways to adapt it based on what's in your kitchen and what you're craving. Seasons change what herbs you have, mornings change what bread you want to reach for, and that's when this recipe stops being a recipe and becomes your go-to breakfast move.
- Cook your eggs while you're toasting the bread to save time and keep everything warm together.
- If pesto seems too thick to spread, thin it with a tiny drizzle of olive oil or lemon juice.
- Leftovers don't really work here, so plan to make exactly what you'll eat fresh.
Save This is the kind of breakfast that tastes special but doesn't demand much from you. Make it once and it becomes muscle memory, the kind of thing you can throw together on a random morning and suddenly feel like you have your life together.
Recipe FAQs
- → How do I achieve jammy yolks for the eggs?
Simmer eggs in boiling water for about 7 minutes, then cool in ice water to stop cooking, ensuring soft, jammy yolks.
- → Can I use different types of bread for this dish?
Yes, sourdough or country bread works best for crispiness, but gluten-free or your preferred bread variety can be used for texture preferences.
- → Is it better to use homemade or store-bought pesto?
Both options work well. Homemade pesto offers fresh flavors, while store-bought saves time; quality basil and olive oil enhance taste in either case.
- → What toppings complement this dish best?
Extra virgin olive oil, grated Parmesan, fresh basil, and red pepper flakes add layers of flavor and freshness to the toast and eggs.
- → How can I make this dish more filling?
Add sliced avocado or a layer of ricotta cheese under the pesto to boost richness and create a more substantial meal.