Pin It There's something about the combination of a runny yolk and fresh basil that stopped me in my tracks one random Tuesday morning. I'd toasted a slice of bread without much of a plan, slathered it with pesto I'd made the day before, and dropped a soft-boiled egg on top almost as an afterthought. The way the warm yolk soaked into the crispy bread, mingling with that bright green herbiness, felt like a small kitchen revelation. Now it's become one of those dishes I return to whenever I want something that feels both simple and special.
I made this for a friend who arrived hungry and skeptical about breakfast, convinced that eggs on toast couldn't possibly be interesting. Watching her cut into the yolk and see it bloom across the bread, then taste that first bite with the pesto hitting her palate—her expression shifted entirely. She asked for the recipe before she even finished eating, and now it's become her go-to move when she has people over for a lazy weekend brunch.
Ingredients
- Large eggs: Two eggs give you that perfect jammy center where the yolk is still soft and the white is just set, creating a natural sauce when they break on the warm toast.
- Sourdough or country bread: The structure matters here—you need something sturdy enough to hold the egg and pesto without falling apart, with enough surface area to get really golden and crispy.
- Basil pesto: Store-bought works brilliantly if you're short on time, but homemade makes this feel like you put in genuine effort, even though you really didn't.
- Extra virgin olive oil: Don't skip this or use a cheaper option; the flavor is the whole point of the finish, so choose something you'd actually taste on its own.
- Parmesan cheese: A light sprinkle adds a salty, umami note that makes you forget you're eating something so casual.
- Fresh basil and red pepper flakes: These are your final adjustments to make it yours—taste as you go and add what appeals to your mood that morning.
Instructions
- Boil the eggs to jammy perfection:
- Bring water to a rolling boil, then gently lower in the eggs using a spoon so they don't crack. Set a timer for exactly 7 minutes—this is your sweet spot for a runny yolk and set white. When time's up, transfer them immediately to an ice bath to halt the cooking; the shock of cold water is what stops them from overcooking inside the pot.
- Toast the bread until it's truly golden:
- While the eggs cook, get your bread into the toaster or onto a grill pan, aiming for that moment just before it tips into burnt—deep golden, crispy enough to support weight, but not so dark that it tastes charred. This is where the texture comes from, so don't rush it or use a low setting.
- Spread pesto like you mean it:
- Once the toast is ready, divide the pesto generously between the two slices, using the back of a spoon to push it into all the crevices and bumps. You want a good thick layer because it's about to cradle an egg.
- Slice and arrange the eggs:
- Peel the cooled eggs under running water for the easiest job, then slice each one in half lengthwise and place the two halves cut-side up on the pesto toast. The flat surface lets the yolk settle right where you want it.
- Finish with oil, salt, and heat:
- A careful drizzle of good olive oil, a pinch of salt, a crack of pepper, and you've done the heavy lifting. Add Parmesan, fresh basil, or red pepper flakes based on what you're craving, then eat it while the toast is still warm.
Pin It The first time I served this to someone with dietary restrictions and they could actually eat it without me scrambling to modify things felt genuinely good. It's one of those rare dishes that manages to feel nourishing and indulgent at the same time, something you could make on a Tuesday or impress someone on a Sunday morning.
Why the Timing Matters
Those 7 minutes for a soft-boiled egg aren't arbitrary—they're the difference between creamy and rubbery. I learned this the hard way by trying to eyeball it, pulling eggs out at what I thought was the right moment only to slice into a fully set yolk. Now I set a timer and trust it, and the consistency is always there. The toast timing is just as important; it needs to be crispy enough to provide textural contrast to the soft yolk but not so dark that it overpowers the delicate pesto.
Making It Your Own
This is genuinely a foundation rather than a fixed recipe, and some of my best mornings have come from improvising around it. I've used sun-dried tomato pesto when basil felt wrong in January, scattered thin avocado slices under the egg for extra richness, and even tried dollops of ricotta between the pesto and toast when I had it on hand. The core idea—a runny egg on crispy, flavorful bread—stays the same while everything else bends to what you have or what you're craving.
Serving and Pairing
This works equally well as a quick solo breakfast, a casual brunch for friends, or even a light dinner when you want something without real cooking. Pair it with a simple green salad dressed in lemon and oil, some fresh fruit on the side, or simply a good cup of coffee and you've got a complete meal that feels put-together without the fuss.
- Serve immediately while everything is warm and the toast is still crisp.
- If you're cooking for multiple people, stagger the eggs so each plate gets its turn while hot.
- Keep extra pesto or good olive oil nearby because people always want more once they taste it.
Pin It This dish has become my answer to the question of what to make when I want to feel nourished without spending an hour in the kitchen. It's proof that simplicity done right tastes better than complexity done halfway.
Recipe FAQ
- → How do I achieve jammy eggs consistently?
Simmer eggs in boiling water for exactly 7 minutes, then immediately place them in an ice bath to halt cooking and ensure a soft, jammy yolk.
- → Can I use alternatives to basil pesto?
Yes, variations like sun-dried tomato or arugula-based pesto work well and add unique flavors.
- → What bread type is best for this dish?
Sourdough or country-style bread toasted until crisp offers the ideal texture and flavor balance.
- → How can I add extra richness to this dish?
Layering sliced avocado or a spread of ricotta beneath the pesto creates a creamier texture and richer taste.
- → Are there ways to make this suitable for gluten-free diets?
Simply substitute the bread with gluten-free varieties to accommodate dietary needs without sacrificing flavor.