Pesto Egg Toast Delight (Printer-friendly)

A satisfying breakfast of golden toast topped with pesto and softly cooked eggs for a herby 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, 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 boil. Gently add the eggs and simmer for 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath or under cold running water to halt cooking. Peel and set aside.
02 - Toast the bread slices until golden and crisp.
03 - Evenly spread 1 tablespoon of basil pesto over each slice of toasted bread.
04 - Slice each egg in half and arrange atop the pesto-covered toast.
05 - Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, then sprinkle with Parmesan cheese, chopped basil, and red pepper flakes as desired.
06 - Serve immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • Ready in under 20 minutes but feels like restaurant-quality brunch.
  • The jammy yolk becomes a natural sauce when it runs into the herby pesto.
  • Incredibly flexible—swap the pesto or bread and it's a completely different meal.
02 -
  • The 7-minute timer is non-negotiable—one minute over and your yolk starts getting chalky, one minute under and it's too runny even for jammy standards.
  • Room temperature eggs cook more evenly than cold ones straight from the fridge, so pull them out a few minutes early if you remember.
03 -
  • An ice bath stops the eggs dead in their tracks—running water works but it's slower and less reliable.
  • Toasting the bread in a dry pan instead of a toaster gives you better control over the color and crispness.
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