Save to Pinterest There's something about the moment when you crack an egg into boiling water and it transforms into this perfect little cloud of white with a golden center—like you've created something almost too beautiful to eat. I discovered this pesto egg toast combination on a random Tuesday morning when I had a jar of homemade basil pesto taking up space in my fridge and some really good sourdough I didn't want to waste. What started as "let me just use these things up" became the kind of breakfast I now crave on lazy weekends.
I made this for my roommate once when she came home stressed about a deadline, and watching her face light up at that first bite reminded me that good food doesn't need to be complicated. She scraped every last bit of pesto off her plate and asked me to write down what I'd done, which is probably the highest compliment a cook can get.
Ingredients
- Large eggs: Two is perfect for two people, and the 7-minute timing gives you that jammy center that oozes when you cut into it—not runny, not hard, just right.
- Sourdough or country bread: You want something sturdy enough to hold the toppings without falling apart, with enough chew to stand up to the moisture from the egg.
- Basil pesto: Store-bought works beautifully here, but if you have fresh basil and fifteen minutes, homemade tastes like you put in actual effort.
- Extra virgin olive oil: This is where the flavor lives in the final dish, so use something you actually like.
- Salt and freshly ground black pepper: Don't skip the fresh grinding—it genuinely tastes different and takes three seconds.
- Parmesan cheese: Optional but recommended, the sharp salty edge balances the richness perfectly.
- Fresh basil: A tiny handful on top adds a brightness and tells everyone you're not just making breakfast, you're making an experience.
- Red pepper flakes: Just a whisper of heat to wake everything up.
Instructions
- Get the water going and prep your ice bath:
- Fill a small pot about two-thirds with water and bring it to a rolling boil. While that's happening, fill a bowl with ice water—this stops the cooking immediately and gives you that golden, jammy yolk every time.
- Boil the eggs to jammy perfection:
- Carefully lower each egg into the boiling water using a spoon. Set a timer for exactly 7 minutes and don't be tempted to peek. When the timer goes off, use a slotted spoon to transfer them straight into the ice bath.
- Toast your bread until it's golden and crisp:
- While the eggs are cooling, get your bread into the toaster or onto a grill pan. You want it golden brown with just enough texture that it doesn't get soggy from the pesto and egg.
- Peel and set aside:
- Once the eggs have cooled enough to handle, gently peel away the shell under cool running water. The shell comes off easier this way and feels less frustrating.
- Spread the pesto generously:
- Use about a tablespoon on each slice of toast, spreading it right to the edges. The pesto is doing most of the flavor work here, so be generous.
- Arrange your eggs and dress it all:
- Slice each egg in half and nestle the pieces onto the pesto toast. Drizzle with olive oil, season with salt and pepper, then add Parmesan, fresh basil, and red pepper flakes if you're using them.
- Eat it immediately:
- The toast loses its crispness within minutes, so don't wait around. This is the kind of dish that demands your full attention and a warm plate.
Save to Pinterest There's a quiet satisfaction in serving something that looks like it took real effort but actually just required paying attention and good timing. My partner calls this "chef's breakfast" even though it's maybe the opposite—it's what happens when someone stops overthinking and just lets good ingredients do their job.
Why Pesto Belongs at Breakfast
Pesto is usually relegated to pasta or sandwiches, but there's something about its bright herbiness against creamy egg yolk that feels almost revelatory. The basil carries forward into every bite, and it's fresh enough to feel like the morning itself, not heavy or stuffy. I've started keeping a jar in my fridge just for breakfast experiments, and this has become my go-to reason why.
Making This Your Own
Once you understand the basics, this dish becomes a canvas for whatever you have on hand. I've made it with sun-dried tomato pesto when fresh basil wasn't available, and the earthiness was actually deeper and more satisfying. Arugula pesto brings a peppery note that catches you by surprise, or swap ricotta for pesto entirely if you want something creamier. The bread variety matters too—I've used ciabatta, focaccia, even toasted baguette slices.
The Small Details That Matter
The olive oil drizzle isn't just decoration; it creates this slick surface that carries the flavor of whatever pesto you chose while preventing the toast from getting dry. The fresh basil on top (if you use it) isn't garnish either—it adds a peppery pop that reminds you this is a fresh dish, not a heavy one. The pepper flakes are honestly optional, but they add a tiny jolt of heat that wakes up your mouth and keeps the flavors from becoming too one-note.
- Toast your bread just before assembling so it's still warm when everything comes together.
- If you're cooking for more than two people, boil your eggs in batches so they all get the exact same timing.
- Taste your pesto before you use it—some brands are much saltier than others, and you might not need additional salt at all.
Save to Pinterest This is the kind of breakfast that feels like self-care disguised as something simple. Make it for yourself on a morning when you need something good.
Common Recipe Questions
- → How do you achieve jammy yolks on the eggs?
Simmer eggs in boiling water for 7 minutes, then immediately transfer to an ice bath to stop the cooking process, resulting in soft yet set yolks.
- → Can I use different types of bread for this dish?
Yes, sourdough or country bread provide ideal texture, but gluten-free bread or other artisan loaves can be used to suit preferences.
- → What variations of pesto work well here?
Basil pesto is classic, but sun-dried tomato or arugula-based pestos offer flavorful twists that complement the eggs and toast beautifully.
- → Is it necessary to add Parmesan and basil toppings?
Parmesan and fresh basil add depth and aroma but are optional. The dish remains flavorful without them.
- → How can I add extra richness to the toast?
Layering sliced avocado or spreading a thin layer of ricotta under the pesto will enhance creaminess and add richness.