Pesto Egg Toast

There's something about the moment when a soft-boiled egg breaks open on warm toast that makes everything feel simple and good. I discovered this dish on a lazy Sunday morning when I had nothing but eggs, bread, and a small jar of pesto my neighbor had given me. The way the jammy yolk mingles with the herby green made me realize breakfast didn't need to be complicated to feel special.

I made this for someone I was trying to impress one Saturday, and they asked for the recipe before even finishing their coffee. That's when I knew it wasn't just nostalgia or hunger making it taste good—there's real magic in how these few ingredients speak to each other.

Ingredients

• Eggs: Two large ones give you that perfect jammy center, soft but not runny, and the slight wobble in the yolk is exactly what you're after.
• Sourdough or country bread: The hearty crust matters here—it holds up to the moisture from the egg and pesto without getting soggy.
• Basil pesto: Two tablespoons spread across both slices is enough to coat without overwhelming the delicate egg.
• Extra virgin olive oil: This is your finishing drizzle, so use one you actually like tasting.
• Salt and black pepper: Freshly ground pepper tastes brighter and changes how the whole dish lands.
• Parmesan cheese: A light grating adds a salty note that makes the pesto taste even more alive.
• Fresh basil: A scatter of torn leaves on top gives you an extra layer of herby freshness that store-bought pesto sometimes misses.
• Red pepper flakes: Just a pinch if you like heat, but it's genuinely optional and not needed if you prefer things mild.

Instructions

Boil water and cook the eggs:

Bring a small pot of water to a rolling boil, then gently lower in your eggs. Seven minutes is the sweet spot for a jammy yolk that breaks like butter but has set whites. The second the timer goes off, transfer them straight to an ice bath or run them under cold water so they stop cooking right where you want them.

Toast the bread until golden:

While the eggs are cooking, get your bread into the toaster and aim for a deep golden color with some crunch when you press it. You want it sturdy enough to support the egg without falling apart.

Spread the pesto:

Once your toast cools just slightly, spread a generous tablespoon of pesto on each slice. Don't be timid here—the pesto is doing the seasoning work.

Peel and arrange the eggs:

Run your fingers under cool water while you peel each egg, working from the wider end where the air pocket makes it easiest. Slice each egg in half and nestle the pieces on top of the pesto toast, yolk side up if you want it to look pretty.

Finish and serve:

Drizzle with a little olive oil, crack some salt and pepper over everything, then add your optional toppings—Parmesan, fresh basil, and a whisper of red pepper flakes all wake up the flavors. Eat it while it's still warm, when the toast is crispy and the egg yolk is still loose.

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I remember sitting across from someone and watching them cut into the egg, that golden yolk spilling onto the pesto, and seeing their face light up. It was the moment I realized that the best meals aren't about doing something difficult—they're about choosing ingredients that actually matter and putting them together with attention.

Why This Dish Became My Go-To

There are days when you're tired of eggs and toast, and you're tired of scrambled, and you're tired of the same breakfast routine. This dish broke that cycle for me because it takes what you already know and adds one element—pesto—that makes your brain feel like you're doing something new. The herby aromatic quality of pesto against a rich yolk is a combination that never gets old, and once you've had it, you understand why.

Playing With Variations

The foundation is strong enough that you can swap things around without losing what makes this special. Sun-dried tomato pesto brings a deeper, slightly sweet richness, while arugula pesto keeps everything bright and a little peppery. If you have avocado on hand, slice it thin and layer it under the pesto for an extra creamy note, or dollop ricotta under the egg for something luxurious.

Making It Work for Your Kitchen

This dish is endlessly flexible, which is exactly why it lives in regular rotation rather than being a special occasion thing. You can make it gluten-free by using gluten-free bread, and if someone at your table is vegan, you could swap the egg for a thick slice of tofu that's been pan-fried until golden, then top it the same way. The beauty is that the pesto and toast are doing the real work, so everything else is just showing up.

• If you're making this for guests, you can boil the eggs ahead of time and peel them right before serving.
• Store-bought pesto works perfectly fine, but homemade tastes noticeably better if you have 10 minutes and a food processor.
• Pair this with a simple green salad or fresh fruit on the side if you want it to feel more like a full meal rather than just breakfast.

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This is the kind of dish that reminds you why cooking at home matters. It's not fancy, but it tastes like you care.

Answers to Recipe Questions

→ How do I get perfectly jammy eggs?

Simmer eggs in boiling water for 7 minutes, then immediately cool in ice water to stop cooking and ensure a soft, runny yolk.

→ Can I use different types of pesto?

Yes, experiment with sun-dried tomato or arugula pesto for varied flavors while keeping the vibrant, herby essence.

→ What bread works best for this dish?

Sourdough or rustic country bread toasted until crisp creates the perfect base to contrast the creamy eggs and pesto.

→ Are there any suitable toppings to enhance flavor?

Drizzle extra virgin olive oil, sprinkle salt and pepper, and add optional Parmesan, fresh basil, or red pepper flakes for extra depth.

→ How can I adjust this dish for gluten-free needs?

Simply replace regular bread with gluten-free bread to maintain all the flavors and textures safely.