Pin it There's something magical about that moment when you crack open a soft-boiled egg and the yolk spills out like liquid gold. I discovered pesto egg toast by accident one Saturday morning, reaching for whatever was in the fridge and realizing that basil, eggs, and toast make a combination that feels both fancy and utterly simple. Now it's become my go-to when I want breakfast to feel special without the fuss.
I made this for my partner on their birthday morning, and watching them pick up that first slice and watch the yolk start to run was worth every second of those seven minutes of boiling. They asked for it again the next weekend, then the next, and suddenly our Sunday mornings had a tradition.
Ingredients
- Eggs: Large eggs are your foundation here, and the 7-minute timer is non-negotiable if you want that perfect jammy middle.
- Sourdough or country bread: Thicker slices hold up better under the pesto and won't fall apart when the yolk soaks in.
- Basil pesto: Store-bought works beautifully, but homemade tastes like you actually mean it.
- Extra virgin olive oil: This isn't the time to skip quality; it's the last thing you taste.
- Salt and black pepper: Coarse salt grabs better than fine, and freshly ground pepper tastes like a completely different spice.
- Parmesan cheese: Optional but it adds a sharp, salty note that makes your brain light up.
- Fresh basil: A small handful chopped as garnish brings the aroma of the whole dish to life.
- Red pepper flakes: Just a whisper if you like heat, a pinch if you're bold.
Instructions
- Boil the eggs to jammy perfection:
- Bring your water to a rolling boil, then carefully lower the eggs in with a spoon so they don't crack. The 7-minute timer starts now, and when it goes off, immediately plunge them into ice water to stop the cooking dead.
- Toast your bread:
- While the eggs are cooling, get your bread golden and crisp enough that it won't turn soggy, but not so hard it's like eating a roof tile.
- Spread the pesto:
- A tablespoon per slice, spread it right to the edges so every bite has that herby, garlicky richness.
- Slice and arrange the eggs:
- Peel the cooled eggs under cold water if that helps, then slice each one in half lengthwise and lay it face-up on the pesto so the yolk shows.
- Finish with oil and seasonings:
- Drizzle olive oil over everything like you're blessing it, add a pinch of salt and pepper, and scatter whatever toppings you're using across the top.
- Serve immediately:
- This is the opposite of a waiting dish, eat it while the toast is still warm and the yolk is still soft.
Pin it My neighbor came over one morning and caught me eating this while standing at the counter, and something about how simple it was made her ask for the recipe immediately. That's when I realized this dish has a quiet confidence to it—nothing fancy, nothing trying too hard, just good things done right.
Why This Breakfast Feels Like an Upgrade
There's a shortcut in cooking where you use a few really good ingredients instead of many mediocre ones, and this dish lives there happily. The pesto does the heavy lifting of flavor, the egg yolk acts as its own sauce, and the toast just holds it all together like it was always meant to. It's breakfast that doesn't apologize for looking like lunch.
Playing with Variations
Once you nail the basic version, this recipe becomes a playground. I've used sun-dried tomato pesto on days when I wanted something richer, and arugula pesto when I wanted bright and a little bit spicy. Adding ricotta under the pesto turns it into something almost creamy, while sliced avocado makes it feel like brunch in California.
Timing and Breakfast Strategy
The whole thing takes 20 minutes if nothing is prepped, which means this fits into a real morning even on a weekday. I've learned to have my pesto ready and my bread picked out the night before, so when I wake up it's just boil, toast, assemble, eat. It's the kind of breakfast that asks very little but delivers everything.
- If you're doubling the recipe for more people, boil eggs in batches or use a wider pot so they don't crowd.
- Day-old bread toasts better and is less likely to turn into crumbs under the weight of the egg.
- This works just as well with homemade pesto if you have basil and a food processor on hand.
Pin it This is the kind of breakfast that makes you slow down for five minutes, really taste what you're eating, and wonder why every morning can't feel this intentional. It's proof that good food doesn't need to be complicated.
Recipe Questions & Answers
- → How do I achieve jammy eggs with soft yolks?
Simmer eggs in boiling water for about 7 minutes, then immediately place them in an ice bath to stop cooking and set a tender, runny yolk.
- → Can I use homemade pesto for this dish?
Yes, homemade basil pesto adds a fresher, vibrant flavor but store-bought options work well too for convenience.
- → What type of bread is best for this toast?
Sourdough or country bread slices are ideal, toasted until crisp to support the toppings without becoming soggy.
- → Are there optional toppings recommended?
Parmesan cheese, fresh basil, red pepper flakes, and a drizzle of olive oil enhance flavor and texture nicely.
- → How can this dish be adapted for gluten-free diets?
Simply substitute sourdough with gluten-free bread varieties while keeping the rest of the ingredients the same.