Pesto Egg Toast Delight (Printable Version)

Jammy eggs on crispy toast with vibrant basil pesto and fresh herbal accents for a quick savory meal.

# 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)

# Steps to Follow:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes for jammy yolks. Transfer eggs immediately to an ice bath or rinse under cold water to halt cooking. Peel and set aside.
02 - Toast the bread slices until golden and crisp.
03 - Spread 1 tablespoon of basil pesto evenly over each slice of toasted bread.
04 - Slice each egg in half and place atop the pesto-covered toast.
05 - Drizzle with extra virgin olive oil, season with salt and freshly ground pepper, and sprinkle with Parmesan cheese, fresh basil, and red pepper flakes as desired.
06 - Serve immediately while warm for best flavor and texture.

# Additional Tips::

01 -
  • The contrast between creamy, jammy yolk and crispy toast with that herby pesto punch is genuinely addictive.
  • It feels fancy enough for company but simple enough to make on a Tuesday morning before work.
  • You're essentially cooking breakfast in the time it takes to make coffee.
02 -
  • The ice bath is not optional—it's the difference between a runny egg and that perfect jammy center you're after.
  • Don't skip peeling the eggs under running water; the water gets between the membrane and the shell and makes the whole process feel less like a frustrating puzzle.
  • If your pesto is very strong or salty, you might not need to season the egg at all—taste as you go.
03 -
  • Keep your boiling water at a rolling boil when you add the eggs—if it drops temperature, your timing gets thrown off and you'll end up with either runny or hard yolks.
  • High-quality pesto makes this dish sing; if you have access to fresh basil and a food processor, spend those extra minutes making your own.
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