Pesto Egg Toast Delight (Printable)

Jammy eggs atop toasted sourdough with aromatic basil pesto and savory olive oil drizzle.

# 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, 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)

# 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 immediately to an ice bath or run under cold water to halt cooking. Peel and set aside.
02 - Toast the bread slices until golden and crisp.
03 - Spread 1 tablespoon of pesto evenly over each slice of toasted bread.
04 - Slice each egg in half and arrange atop the pesto-covered toast.
05 - Drizzle olive oil over the eggs, season with salt and pepper, then sprinkle with Parmesan, basil, and red pepper flakes if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The jammy yolk is pure comfort, breaking into a silky sauce that turns ordinary toast into something memorable.
  • It comes together in less time than you'd spend waiting for coffee, making it perfect for mornings when you want something more than cereal but have nowhere to be.
  • Pesto does all the flavor heavy lifting, so you don't need fancy ingredients to feel like you're eating something restaurant-quality.
02 -
  • The ice bath is non-negotiable—it stops the cooking process dead so you get that runny yolk every single time, not a surprise hard center.
  • Pesto goes on toast before the egg, not after; this way the heat slightly warms it and it becomes a cohesive layer rather than something sliding around on top.
03 -
  • If you don't have homemade pesto, choose a good quality jar and taste it before you spread it—some store-bought versions are saltier or less herbaceous than others, and knowing what you're working with lets you season the final dish accordingly.
  • For a gluten-free version, just swap the bread and the whole dish remains exactly as satisfying; this is one of those happy recipes that doesn't require compensating elsewhere.
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