Spinach Pesto Sourdough Toast (Printable Version)

Crisp sourdough with spinach pesto and a soft-boiled egg for a fresh, nutrient-rich meal.

# What You'll Need:

→ Spinach Pesto

01 - 2 cups fresh baby spinach, packed
02 - 1/4 cup fresh basil leaves
03 - 1/4 cup toasted pine nuts
04 - 1 small garlic clove
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup extra virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - Salt and black pepper to taste

→ Toast and Topping

09 - 2 large slices sourdough bread
10 - 2 large eggs
11 - 1 tablespoon unsalted butter, optional
12 - Freshly ground black pepper to taste
13 - Flaky sea salt for garnish
14 - Chili flakes or microgreens, optional

# Steps to Follow:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil until pesto reaches smooth, spreadable consistency. Season with salt and black pepper to taste.
02 - Bring water in a saucepan to a gentle boil. Carefully lower eggs and cook for 6 minutes for soft, jammy yolks. Remove eggs and transfer to ice bath for 2 minutes. Peel gently.
03 - While eggs cook, toast sourdough slices until golden and crisp. Optionally brush with butter while hot.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and place atop pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm.

# Additional Tips::

01 -
  • The pesto is bright and garlicky enough to taste restaurant-quality, but honestly takes five minutes in a food processor.
  • That jammy egg yolk becomes your sauce, so you're not drowning the toast in anything heavy or over-complicated.
  • It's fancy enough for guests but easy enough that you can make it on a Tuesday morning without stress.
02 -
  • The pesto will oxidize and turn darker green within an hour, so make it as close to eating time as possible—it still tastes fine, but the bright color is gone.
  • If your eggs are older than a week, the peel will stick to the white and tear it; this isn't a failure, it just means softer boiling water and an ice bath are even more critical next time.
03 -
  • If you make pesto in advance, press plastic wrap directly onto the surface to keep it from turning brown—oxygen is the enemy.
  • Toast your bread in a pan with a little butter instead of a toaster if you want more control over the crispness and a buttery flavor that soaks into the bread.
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