Pesto Egg Toast Delight (Printable)

A fresh blend of basil pesto over crispy toast crowned with soft-cooked eggs and savory toppings.

# 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 Steps:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes. Immediately transfer to an ice bath or run under cold water to halt cooking, then peel and set aside.
02 - Toast the bread slices until golden and crisp using a toaster or grill pan.
03 - Evenly spread 1 tablespoon of basil pesto over each slice of toasted bread.
04 - Slice each egg in half and arrange atop the pesto-covered toast slices.
05 - Drizzle with extra virgin olive oil, 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 flavor and texture.

# Expert Advice:

01 -
  • It comes together in 20 minutes, making it perfect for when you want something special but aren't willing to spend your whole morning cooking.
  • The pesto brings a herbaceous brightness that transforms simple eggs and toast into something that tastes intentional and impressive.
  • It's endlessly adaptable—switch up your pesto, add avocado, or swap the bread, and it never gets old.
02 -
  • Seven minutes is not a suggestion—set a timer, because the difference between 6 minutes and 8 minutes is stark, and you want that barely-set yolk.
  • The ice bath is non-negotiable; skip it and you'll have a gray-green ring around the yolk that tastes fine but looks like you didn't know what you were doing.
03 -
  • Toast your bread in a hot pan instead of a toaster for more control and a better crust—it takes 90 seconds and changes everything.
  • If your pesto is cold from the fridge, let it sit at room temperature for a few minutes; cold pesto tastes muted against warm toast.
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