Save There's something almost meditative about watching an egg cook in simmering water, waiting for that moment when the white sets but the yolk stays soft as butter. I discovered pesto egg toast one quiet Sunday morning when I had leftover basil pesto in the fridge and a craving for something more interesting than the usual scramble. It sounded strange at first—herbs on eggs?—but the first bite converted me instantly. Now it's become my go-to when I want breakfast to feel a little special without any fuss.
My friend Sarah showed up one Saturday unannounced with fresh basil from her garden and a grumpy expression about being hungry. I threw this together while she sat at the counter, and watching her face soften as she took the first bite reminded me that the best meals are the ones made for someone you actually want to feed.
Ingredients
- Eggs: Two large ones, boiled until the whites set and the yolks stay creamy in the center, which is the entire point of this dish.
- Bread: Sourdough or country bread works best because the tang stands up to the pesto without getting lost.
- Basil Pesto: Two tablespoons, store-bought saves time, but homemade tastes like you actually care.
- Extra Virgin Olive Oil: A tablespoon to finish, the good stuff if you have it.
- Salt and Black Pepper: Never skip seasoning eggs, they're bland without it.
- Parmesan Cheese: Optional but recommended, a tablespoon grated over top adds sharpness that balances the herb forward pesto.
- Fresh Basil: A tablespoon chopped, optional but it gives you fresh green bits that make everything look intentional.
- Red Pepper Flakes: A pinch if you like heat, otherwise your plate stays gentle and calm.
Instructions
- Boil the eggs just right:
- Bring water to a rolling boil, gently lower in your eggs, and set a timer for exactly seven minutes. You'll hear them click against the bottom of the pot, and that's fine. At seven minutes, fish them out with a spoon and plunge them into ice water or run them under cold water until they're cool enough to handle, which stops the cooking and locks in that perfect jammy center.
- Toast the bread golden:
- While the eggs cool, get your bread toasted until it's crisp and golden with a little char around the edges. It needs enough structure to hold the pesto and eggs without turning to mush.
- Spread the pesto:
- Use about a tablespoon on each slice, spreading it right to the edges so every bite gets the herby goodness, not just the corners.
- Arrange the eggs:
- Slice each cooled egg in half and place the pieces on the pesto toast, letting the yolk face up so everyone can see what they're getting.
- Finish with care:
- Drizzle with olive oil, sprinkle salt and pepper, then add Parmesan, fresh basil, and red pepper flakes if you're using them. Taste as you go because you're the boss.
- Serve right away:
- The toast should still be warm, the eggs should still be soft, and the pesto should still taste alive with herbs.
Save My mother tasted this once and declared it was fancy, which made me laugh because there's nothing fancy about it, just intentional. It became her Saturday breakfast request, and now I make it for her every time she visits, which means I've made it about a hundred times, and I'd make it a hundred more.
Why This Works So Well
The combination of soft egg, herby pesto, and crispy toast creates three textures and three completely different flavor stories that somehow taste like they were always meant to be together. The pesto brings freshness that keeps the dish light, while the yolk adds richness that keeps it satisfying. It's breakfast that feels bright and grounded at the same time.
Variations Worth Trying
Once you've made this a few times, you'll start seeing possibilities everywhere. Sun-dried tomato pesto gives you a richer, deeper flavor, while arugula pesto brings a peppery note that makes the eggs taste almost fruity. Some mornings I add sliced avocado under the pesto or a thin layer of ricotta for extra creaminess, which turns breakfast into something closer to a meal.
Building Your Perfect Breakfast
This dish is happy by itself, but it's also the kind of thing that pairs beautifully with simple sides that let it shine. A light salad with lemon and olive oil on the side keeps everything fresh, or just bring some fresh fruit and coffee, and you've got yourself a breakfast that feels like you're taking care of yourself. The whole thing comes together in twenty minutes, which means you can sleep ten minutes longer and still serve something that tastes like love.
- Eat it warm while the toast still has a little give to the crunch.
- Leftovers don't really work, so make only what you'll eat right away.
- Use the best pesto you can find because it's literally the star of the show.
Save This is the kind of breakfast that reminds you why you love cooking in the first place, even if it's just for yourself on a quiet morning. Make it for someone you love, and watch their face change when they taste it.
Recipe FAQ
- → How do I achieve jammy yolks for the eggs?
Simmer whole eggs in boiling water for 7 minutes, then immediately transfer to an ice bath to stop cooking and ensure soft, creamy yolks.
- → Can I use different types of bread for this dish?
Yes, sourdough or country bread are ideal for their texture, but gluten-free or other hearty breads also work well toasted.
- → Is it better to use homemade or store-bought pesto?
Both options bring vibrant basil flavor; homemade pesto offers freshness, while store-bought provides convenience without sacrificing taste.
- → What toppings complement the eggs and pesto?
Olive oil drizzle, grated Parmesan, fresh basil, and a pinch of red pepper flakes enhance flavor and add texture.
- → How can I add extra richness to this dish?
Incorporate sliced avocado or a layer of ricotta beneath the pesto for creaminess and depth.
- → What are suitable side options to serve with this dish?
Pair with a light salad or fresh fruit for a balanced and refreshing meal.