Save There's something about a perfectly jammy egg that makes you feel like you've accomplished something before 10 a.m. I discovered pesto toast on a Sunday morning when I had exactly two eggs, a heel of sourdough, and a jar of basil pesto staring at me from the fridge. I wasn't trying to be clever, just hungry and impatient. The combination of crispy toast, emerald-green pesto, and that golden, oozing yolk felt like breakfast had finally gotten interesting.
My friend Marcus came over after we'd spent the morning at the farmers market, and I made him this while he sat at my kitchen counter talking about his week. By the time I slid the plate in front of him, he'd stopped mid-sentence to just stare at it. That quiet moment of appreciation before someone takes the first bite—that's when you know you've made something right.
Ingredients
- 2 large eggs: You want them as fresh as possible—older eggs peel easier, but fresh ones taste better, so I always go for fresh and embrace the tiny bit of extra struggle.
- 2 slices sourdough or country bread: The crust needs to hold up to the pesto and egg without falling apart, so don't use anything too soft.
- 2 tablespoons basil pesto: Store-bought works beautifully here, but if you have 10 minutes and fresh basil, the homemade version is noticeably more vibrant.
- 1 tablespoon extra virgin olive oil: This is finishing oil, so use something good—it's tasted directly and matters.
- Salt and freshly ground black pepper: More essential than you'd think; they sharpen everything.
- 1 tablespoon grated Parmesan cheese (optional): The umami bridge between the pesto and egg.
- 1 tablespoon chopped fresh basil (optional): Raw basil adds a pepper-like sharpness that cooked pesto has mellowed out.
- Pinch of red pepper flakes (optional): I always add these—the heat against the richness makes each bite more interesting.
Instructions
- Boil the eggs gently:
- Bring water to a boil, then carefully lower in the eggs—I use a spoon to nestle them in so they don't crack. Set a timer for exactly 7 minutes; that's the sweet spot for a jammy center with set whites.
- Shock them immediately:
- Transfer to ice water the moment the timer goes off, or run them under cold water, tossing gently until they're cool. This stops the cooking and makes peeling easier.
- Toast your bread:
- While the eggs cool, get your bread golden and crisp—you want it sturdy enough to hold the topping without bending. If you have a heavy pan, a quick toast in there gives more control than a toaster.
- Spread the pesto:
- Use about 1 tablespoon per slice, spreading it right to the edges so every bite has that herby flavor.
- Arrange the eggs:
- Peel your cooled eggs, slice them in half, and lay them cut-side-up on the pesto—the yolk will catch the light and make the whole thing look restaurant-ready.
- Finish and serve:
- A drizzle of good olive oil, a pinch of salt and pepper, and any of the optional toppings. Eat it immediately while the toast is still warm and the egg is still soft.
Save I made this for someone I was trying to impress, and they ate it so quietly and so completely that I knew I'd found something special. That's when I realized this dish sits in that rare space where it's easy enough to make on a regular Tuesday, but interesting enough to feel like a quiet celebration.
Why the Timing Matters
This recipe lives or dies by temperature and timing, not because it's difficult, but because every element needs to be at its best moment. Warm toast, cool egg, and pesto that hasn't had time to heat through into mush—that contrast is what makes it sing. I learned this by making it wrong first, serving everything at the same temperature and wondering why it felt flat.
Making It Your Own
Once you understand the structure—toasted bread, pesto, soft egg, finishing oil—you can play. I've made this with sun-dried tomato pesto on a gray day, and it tasted like summer in my mouth. I've added sliced avocado because I had one, and arugula pesto when basil pesto felt boring. The recipe is a template, and every version has been worth making.
Serving and Pairing
This is a standalone breakfast that doesn't need an apology or an explanation, though a simple side salad or fresh fruit turns it into a proper brunch. I like pairing it with something acidic—a glass of Prosecco, cold coffee, or even just fresh orange juice—because the brightness plays off the richness of the egg and pesto.
- Serve it on your best plate because it deserves to feel like an occasion.
- If you're cooking for someone else, time everything so the toast hits the plate moments before you slice the egg.
- Have the olive oil and salt within arm's reach so you can finish it exactly as you want it.
Save This is the kind of breakfast that makes you want to linger at the table, and that's exactly the point. It's simple enough to make on a busy morning, but thoughtful enough to feel like you did something intentional with your time.
Recipe FAQs
- → How long should I cook the eggs for jammy yolks?
Simmer the eggs for 7 minutes in boiling water, then immediately transfer them to an ice bath to stop cooking and preserve the runny yolk texture.
- → Can I use different types of bread for this dish?
Yes, sourdough or country bread works best, but any crusty bread or gluten-free alternatives can be used depending on preference.
- → Is store-bought pesto acceptable or should I make it fresh?
Both options work well; store-bought basil pesto offers convenience, while homemade can provide a fresher, customized flavor.
- → What toppings complement this basil pesto and egg combination?
Olive oil, a pinch of salt and pepper, grated Parmesan, fresh basil, and red pepper flakes add depth and a touch of spice.
- → How can I add extra richness to this toast?
Try layering sliced avocado or ricotta cheese under the pesto spread for a creamier texture and enhanced flavor.