Pesto Egg Toast (Print Version)

Jammy eggs atop crispy toast spread with bright basil pesto and savory seasonings.

# Components:

→ 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)

# Preparation Steps:

01 - Bring a small pot of water to a boil. Gently lower eggs in and simmer for 7 minutes for jammy yolks. Immediately transfer to an ice bath or run under cold water to halt cooking. Peel and set aside.
02 - Toast bread slices until golden and crisp using a toaster or grill pan.
03 - Spread 1 tablespoon of basil pesto evenly 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, then optionally sprinkle with grated Parmesan, chopped basil, and red pepper flakes.
06 - Serve immediately while warm for best flavor and texture.

# Expert Advice:

01 -
  • Ready in twenty minutes, yet tastes like you fussed in the kitchen all morning.
  • The jammy yolk mingles with bright pesto in the most satisfying way, each bite different from the last.
  • Works for breakfast, lunch, or a light dinner when you're not sure what you want.
02 -
  • Seven minutes is the magic number for soft yolks—any longer and they start to get a gray ring around the yolk, which is fine but not what we're going for here.
  • Don't skip the ice bath because stopping the cooking process is what gives you that perfect jammy texture you're after.
03 -
  • Keep your boiling water at a rolling boil when you add the eggs so the residual heat helps them cook evenly.
  • If you don't have an ice bath, running the eggs under very cold water for thirty seconds still stops the cooking, just keep checking that yolk.
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