Pesto Egg Toast Delight (Printable version)

Jammy eggs atop crispy toast spread with aromatic basil pesto and flavorful toppings for a satisfying 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 and freshly ground black pepper, to taste
06 - 1 tablespoon grated Parmesan cheese (optional)
07 - 1 tablespoon chopped fresh basil (optional)
08 - Pinch of red pepper flakes (optional)

# Directions:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes for jammy yolks. Transfer eggs immediately to an ice bath or run under cold water to stop cooking. Peel and set aside.
02 - Toast the bread slices until golden and crisp.
03 - Spread 1 tablespoon of pesto over each slice of toast.
04 - Slice each egg in half and arrange on top of the pesto-covered toast.
05 - Drizzle with olive oil, season with salt and pepper, and sprinkle with Parmesan cheese, fresh basil, and red pepper flakes if desired.
06 - Serve immediately while warm.

# Expert Tips:

01 -
  • Those creamy, jammy yolks turn simple toast into something restaurant-worthy in under 20 minutes.
  • It's proof that four ingredients can absolutely be enough when they're good ones.
  • Works as well for a leisurely brunch with friends as it does for a weekday breakfast eaten standing up.
02 -
  • The ice bath stops the cooking instantly; skip it and you'll end up with a fully hard-boiled egg that's completely different.
  • Toast your bread right before assembly or it will drink up the pesto and become sad instead of crispy.
03 -
  • Keep your eggs moving in the ice bath so the residual heat doesn't creep toward the yolk after you've taken them out.
  • The pesto spreads easiest on warm toast, but if your toast cools while you're peeling eggs, a gentle hand with a warm knife makes it happen.
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