Pesto Egg Toast - Basil Hearth

# 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)

# How To Make It:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes to achieve jammy yolks. Immediately transfer eggs to an ice bath or run under cold water to halt cooking. Peel and set aside.

02 - Toast the sourdough slices until golden and crisp.

03 - Spread 1 tablespoon of basil pesto evenly on each slice of toast.

04 - Slice each egg in half and arrange on top of the pesto-coated toast.

05 - Drizzle extra virgin olive oil over the eggs, season with salt and freshly ground black pepper. Optionally, sprinkle with grated Parmesan, chopped fresh basil, and a pinch of red pepper flakes.

06 - Serve immediately while warm to enjoy optimal flavors.

# Expert Advice:

01 -

The jammy yolk becomes your sauce, melting into the pesto and toast for pure comfort without any fuss.
It looks fancy enough for brunch guests but honest enough for a solo Tuesday morning.
Twenty minutes from craving to plate, which means breakfast won't derail your whole day.

02 -

Seven minutes is not negotiable if you want that jammy center—even a minute more tips the balance toward fully hard-boiled.
Cold water stops the cooking dead in its tracks, so don't skip the ice bath thinking warm water will do the same.

03 -

Keep your bread sliced thick enough to support the toppings without bending under the weight, but not so thick it stays dense in the middle.
Let pesto come to room temperature before spreading it—cold pesto doesn't spread as smoothly and tastes a bit muted.