Save to Pins There's something about a perfectly jammy egg that makes you pause mid-bite and appreciate the small things. I discovered this combination on a quiet Sunday morning when I had just enough fresh basil lingering in the kitchen to make a quick pesto, and a couple of beautiful eggs waiting in the fridge. The moment those golden yolks broke over the pesto-smeared toast, I knew I'd found something special—something that felt effortless but tasted like I'd actually planned the whole thing.
I made this for my partner once when they were having a rough week, and watching their face light up over something so simple reminded me that breakfast can be more than fuel. Now it's become our unspoken ritual on lazy weekend mornings—we'll both be in the kitchen half-asleep, and one of us will suggest it without even saying the words.
Ingredients
- Eggs: Two large ones are the whole point here—you want them big enough to create a generous yolk that breaks like molten gold over your toast.
- Sourdough or country bread: Choose something with actual structure that won't collapse under the weight of toppings and that will get properly crispy when toasted.
- Basil pesto: Two tablespoons is enough to coat each slice generously; store-bought works beautifully if you're short on time, though homemade tastes like you actually care.
- Extra virgin olive oil: This drizzle at the end brings everything together and adds a richness that makes it feel special.
- Salt and freshly ground black pepper: These aren't optional flavor add-ons—they're essential for bringing out the egg and basil flavors.
- Parmesan cheese, fresh basil, and red pepper flakes: All optional, but that slight heat and sharp cheese transform this from simple to memorable.
Instructions
- Boil the eggs to jammy perfection:
- Bring a small pot of water to a boil, then carefully lower in your eggs and set a timer for exactly 7 minutes—this is the sweet spot where the whites are completely set but the yolks are still gloriously runny in the center. Immediately transfer them to an ice bath to stop the cooking, then peel them gently under cool running water.
- Toast the bread until golden:
- While your eggs are resting, get your bread slices toasting until they're crisp and golden at the edges but still with a slight chew inside. This texture contrast matters more than you'd think.
- Spread the pesto:
- Generously coat each slice of toast with about a tablespoon of pesto, making sure you get it into all the nooks and crannies so every bite has that herby depth.
- Arrange the eggs:
- Slice each egg in half and nestle the pieces on top of the pesto, arranging them so the broken yolk faces up and ready to cascade across the toast when you cut into it.
- Finish and serve:
- Drizzle everything with good olive oil, season generously with salt and pepper, then scatter Parmesan, fresh basil, and a pinch of red pepper flakes across the top if you're using them. Serve immediately while everything is still warm.
Save to Pins What surprised me most about this dish was how it turned into a conversation starter. Friends would ask what smelled so incredible, and before I knew it, everyone wanted to know the trick. There's something about food that feels both simple and elegant at the same time that makes people feel like they're in on a secret.
Pesto: Store-Bought vs. Homemade
I'm a realist about convenience, so store-bought pesto absolutely works and often tastes great. That said, there's a richness to homemade pesto that comes from freshly pounded basil and pine nuts that's hard to replicate. If you do make your own, blend basil, garlic, pine nuts, Parmesan, and olive oil until it's creamy but still has some texture—don't overwork it into a paste.
Why This Works as Breakfast
Eggs and toast are the breakfast foundation most of us know, but the pesto elevates it beyond ordinary in a way that feels intentional without being fussy. The herbal brightness wakes up your palate in the morning, and the protein in the eggs means you'll actually stay satisfied until lunch. It's proof that you don't need complicated ingredients or techniques to create something that feels like you made an effort.
Make It Your Own
This recipe is honestly a starting point rather than a strict rule. I've made it with sun-dried tomato pesto when basil wasn't available, and it was equally delicious with a slightly richer, earthier flavor. The structure stays the same—creamy eggs, crispy bread, something herby and savory in the middle—but you can play with the specifics based on what you love and what's in your kitchen.
- Try arugula pesto or sun-dried tomato pesto for a completely different flavor direction that still feels fresh and intentional.
- Add sliced avocado or a thin layer of ricotta under the pesto if you want to amp up the richness and creaminess.
- Serve alongside fresh fruit or a simple green salad to make it feel like a complete brunch rather than just breakfast.
Save to Pins This dish has become my go-to answer when someone asks me what I love to cook, because it strikes that rare balance between impressive and approachable. It's the kind of recipe that reminds you why you love spending time in the kitchen in the first place.
Questions & Answers
- → How do I achieve jammy eggs?
Simmer eggs gently for about 7 minutes in boiling water, then immediately plunge into an ice bath to stop cooking and achieve soft, runny yolks.
- → Can I use homemade pesto?
Absolutely, homemade basil pesto adds freshness and can be customized to your taste with varying nuts and cheeses.
- → What bread works best for this dish?
Thick slices of sourdough or country bread toast well, offering a sturdy base with a crisp texture that complements the soft eggs.
- → Are there optional toppings to enhance flavor?
Yes, grated Parmesan, chopped fresh basil, a pinch of red pepper flakes, and a drizzle of extra virgin olive oil all add depth and complexity.
- → How can I make this dish gluten-free?
Simply substitute the bread with a gluten-free variety, ensuring it toasts nicely and holds the toppings well.