Save There's something about a perfectly soft-boiled egg that makes ordinary toast feel like a minor miracle. I discovered pesto egg toast during a lazy Sunday morning when I had leftover basil pesto and wasn't in the mood for the usual scramble. The combination of that creamy, jammy yolk spilling over herbaceous green pesto felt like Italian-inspired breakfast brilliance in about twenty minutes. Now it's my go-to when I want something that tastes impressive but doesn't demand much from me.
I made this for my partner on a morning they were stressed about a work presentation, and watching them relax after that first bite reminded me how food can be a small kindness. The brightness of the basil seemed to lift something in the room, and suddenly we weren't rushing anymore.
Ingredients
- Eggs: Two large ones, because smaller eggs won't give you that luxurious jammy center you're after.
- Sourdough or country bread: The sturdy kind that won't fall apart under the weight of toppings and that creamy yolk.
- Basil pesto: Store-bought works beautifully here, though homemade has a brightness that lingers on your tongue.
- Extra virgin olive oil: The good stuff, not the cooking grade, since you taste it directly.
- Salt and freshly ground black pepper: These aren't just seasonings, they're the final word on flavor.
- Parmesan cheese: Optional but it adds a salty umami note that makes everything feel complete.
- Fresh basil: A garnish that echoes the pesto and makes your plate look alive.
- Red pepper flakes: A pinch if you want a whisper of heat cutting through the richness.
Instructions
- Boil your eggs gently:
- Bring water to a rolling boil, lower in the eggs carefully, and set your timer for exactly seven minutes. You want them soft enough that the yolk moves when you nudge it, but the white is fully set.
- Stop the cooking immediately:
- Transfer them straight to an ice bath—this is the moment that determines everything. Skip this and you'll overshoot into hard-boiled territory.
- Toast until it's golden and crisp:
- The bread should have a slight shatter to it when you bite down, contrasting perfectly with the soft egg.
- Spread the pesto like you mean it:
- A tablespoon per slice, spreading it all the way to the edges so every bite gets that herby richness.
- Arrange your egg halves on top:
- Do this while the toast is still warm, and place them gently so the yolk doesn't crack before it meets your fork.
- Dress it all together:
- A drizzle of olive oil, a pinch of salt, a crack of pepper, then add the optional toppings if they call to you. Serve right away while the warmth is still doing its job.
Save This dish became my quiet ritual on mornings when I needed to remind myself to slow down. Something about the act of carefully peeling an egg and watching the yolk glisten made the whole day feel a little more intentional.
Why This Works for Any Moment
Breakfast, brunch, even a light dinner—this dish is adaptable enough to fit wherever you need it. The beauty is that pesto does the heavy lifting while the egg brings substance and richness. You're never more than twenty minutes away from something that tastes like you tried, even if you just threw it together.
Pesto Variations to Play With
After the first few times, I got curious about switching things up. Sun-dried tomato pesto brings a deeper, slightly sweet undertone that pairs beautifully with the egg yolk. Arugula pesto is sharper and more peppery, which wakes you up differently. Even a lemony herb blend works if you're feeling experimental.
Ways to Make It Your Own
Add sliced avocado under the pesto if you want extra richness and creaminess spreading across your toast. A thin layer of ricotta creates a subtle, tangy base that the yolk melts into beautifully. Fresh tomato slices introduce brightness and acidity that lifts the whole dish. These aren't rules, just ideas from mornings when I had leftovers and improvised.
- Crispy bacon or smoked salmon transforms it into something more substantial if you're genuinely hungry.
- A small handful of microgreens on top makes it look restaurant-worthy without any extra effort.
- Serve alongside a simple green salad or fresh fruit to make a complete, balanced meal.
Save This recipe taught me that some of the best meals come from pausing, not rushing. Make it for yourself on a morning when you deserve something good.
Recipe FAQs
- → How do I achieve jammy yolks?
Simmer eggs for about 7 minutes in boiling water, then immediately cool in ice water to stop cooking and maintain a soft, runny center.
- → Can I use different types of pesto?
Yes, variations like sun-dried tomato or arugula pesto add unique flavors to the dish while keeping it fresh and vibrant.
- → What bread works best for this dish?
Toasted sourdough or country bread with a sturdy crust provides the perfect crisp base for pesto and eggs.
- → How can I make this dish gluten-free?
Simply substitute the sourdough with gluten-free bread to accommodate dietary needs without compromising texture.
- → What optional toppings enhance flavor?
Sprinkling grated Parmesan, fresh basil, or red pepper flakes adds depth and complexity to this simple dish.