Pesto Egg Toast (Printable version)

Jammy eggs resting on crisp toast with fresh basil pesto and savory accents for a satisfying start.

# What you 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)

# How to Make It:

01 - Bring a small pot of water to boil. Lower eggs gently and simmer for 7 minutes. Immediately transfer eggs to an ice bath to halt cooking. Peel and set aside.
02 - Toast sourdough or country bread slices until golden and crisp.
03 - Spread 1 tablespoon of basil pesto evenly over each toast slice.
04 - Slice each egg in half and arrange atop the prepared pesto toast.
05 - Drizzle extra virgin olive oil over eggs, then season with salt and freshly ground black pepper. Sprinkle grated Parmesan, chopped basil, and red pepper flakes if desired.
06 - Enjoy the prepared dish warm for optimal flavor and texture.

# Expert Advice:

01 -
  • The contrast between creamy yolk and crispy toast happens in just 20 minutes, so you actually want to make it on weekdays.
  • Pesto does the heavy lifting flavor-wise, so you feel like you're eating something sophisticated at 8 AM.
  • It's the kind of dish that works equally well for breakfast, brunch, or a light lunch when you're not quite hungry enough for a full meal.
02 -
  • Seven minutes is non-negotiable for that perfect jammy center—six minutes leaves the white too soft, eight makes the yolk start to set solid.
  • The ice bath stops the cooking immediately, which is the difference between jammy and rubbery, so don't skip it or just run cold water.
  • If your toast sits around while you finish the eggs, it'll absorb moisture and turn soft, so time your toasting to the very end.
03 -
  • Cold eggs are easier to peel than warm ones, so the ice bath does double duty—it stops the cooking and makes peeling painless.
  • Toasting the bread right before you assemble is the difference between crispy and disappointing—don't do it too early or it'll go soft.
  • A good pesto makes this dish, so if you're using store-bought, choose one you'd actually enjoy eating straight from the jar.
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