Pesto Egg Toast Delight (Print Version)

Jammy eggs layered on crispy toast with fragrant basil pesto and a touch of olive oil.

# 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)

# Cooking Steps:

01 - Bring a small pot of water to a boil. Gently lower in the eggs and simmer for 7 minutes. Immediately transfer eggs to an ice bath or run under cold water to halt cooking. Peel and set aside.
02 - Toast the sourdough or country bread slices until golden and crisp.
03 - Spread 1 tablespoon of basil pesto evenly over each slice of toasted bread.
04 - Slice each egg in half and arrange the halves atop the pesto-coated toast.
05 - Drizzle with extra virgin olive oil. Season with salt and freshly ground black pepper. Optionally sprinkle with grated Parmesan cheese, chopped fresh basil, and red pepper flakes.
06 - Serve immediately while the toast and eggs are still warm for best flavor and texture.

# Expert Advice:

01 -
  • Those jammy yolks create a natural sauce that makes every bite feel indulgent without any real effort.
  • It comes together in 20 minutes, making it perfect for mornings when you want something that feels more special than your usual toast.
  • The pesto adds an herbaceous brightness that completely transforms simple eggs and bread into something restaurant-worthy.
02 -
  • Seven minutes is non-negotiable if you want that jammy yolk—even five minutes longer and you'll lose the runny center that makes this dish sing.
  • Ice bath the eggs immediately after boiling, because even a few seconds of residual heat will keep cooking them and you'll end up with hard yolks instead of the creamy ones you wanted.
  • Toast your bread right before assembling everything, because there's nothing worse than putting warm eggs on cold toast.
03 -
  • If you're cooking for more than two people, you can prepare the components ahead and assemble everything at the last minute so the toast stays crispy and the eggs are still warm.
  • A generous pinch of red pepper flakes at the end adds a subtle heat that makes people say they don't know what's different but that they absolutely love it.
  • Use good olive oil for the final drizzle—it's one of the few ingredients that's actually noticeable, so it's worth not skimping on quality here.
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