Save There's something about that moment when you crack open a soft-boiled egg and the yolk runs golden across your plate that makes mornings feel less routine. I discovered this toast years ago while rushing through a weekend brunch, realizing I had pesto, eggs, and bread but absolutely nothing else in the kitchen. What started as improvisation became the breakfast I find myself making whenever I need something that feels both simple and a little bit special.
I made this for my partner one Sunday morning after a long week, and the quiet appreciation before any words were spoken told me everything. Since then, it's become our unspoken signal that today is a day worth slowing down for.
Ingredients
- Eggs: Two large ones, and they really do need to be large—the yolk-to-white ratio is what makes this whole thing sing.
- Sourdough or country bread: Something with enough structure to hold the toppings without collapsing, and enough character to stand up to the pesto.
- Basil pesto: Store-bought works beautifully if that's what you have, but homemade tastes like you made an actual effort.
- Extra virgin olive oil: This isn't the time to use the budget bottle—a good one changes everything.
- Salt and black pepper: Freshly ground pepper matters here because you'll taste every grain.
- Parmesan cheese: A light scatter across the top, optional but recommended for that sharp finish.
- Fresh basil: If you have it, the green adds a little freshness that feels intentional.
- Red pepper flakes: Just a pinch unless you're in the mood for heat.
Instructions
- Set the eggs in motion:
- Bring a small pot of water to a boil and gently lower in your eggs using a spoon. You'll want them to simmer for exactly 7 minutes—this is the sweet spot where the white is set but the yolk still has that luxurious, runny center. As soon as the timer goes off, move them straight to an ice bath.
- Get the toast ready:
- While the eggs are cooling, slide your bread slices into the toaster or onto a hot pan and let them turn golden and crisp. You want them toasted enough to have some texture but not so dark they turn bitter.
- Build the foundation:
- Spread a tablespoon of pesto generously over each slice of warm toast, letting it sink into the nooks and crannies. This is your flavor base, so don't be shy.
- Arrange the eggs:
- Peel your cooled eggs, slice each one in half, and nestle the halves onto the pesto toast. The warmth of the toast will take the chill right off.
- Finish with intention:
- Drizzle everything with olive oil, season with salt and pepper, then scatter Parmesan, basil, and red pepper flakes if you're using them. Serve while the toast is still warm enough to matter.
Save The first time someone watched me make this without saying anything and just smiled at the result, I understood that the best recipes are the ones that let you pause and actually taste what you're eating. It's not just breakfast anymore—it's permission to start the day right.
Why This Works So Well
The magic happens when three simple things come together at the right moment: warm toast, creamy egg yolk, and that bright herbaceous pesto. Each element needs the other two to make sense. The pesto adds the freshness that stops this from feeling heavy, the egg adds richness and protein so you stay satisfied, and the toast gives you something to anchor it all to. It's geometry as much as it is cooking.
Easy Variations to Try
Once you nail the basic version, the door opens. I've made this with sun-dried tomato pesto and it tasted almost like a summery take on the original. Arugula pesto brings a peppery edge that surprised me the first time. Some mornings I add a thin spread of ricotta under the pesto for extra creaminess, and other times I'll lay down sliced avocado instead. The bones of the recipe stay the same; only the flavors shift.
Making It Your Own
The beautiful part about this dish is how forgiving it is. You could use a different bread entirely and it would still work. You could use store-bought pesto without guilt. You could leave off the optional toppings and it would still be delicious. This isn't a recipe that demands perfection; it just asks that you show up and make it.
- If you're cooking for more people, the recipe scales up as easily as it scales down.
- Leftover pesto keeps for days in the fridge, making mornings easier all week long.
- This works just as well for a light dinner as it does for breakfast.
Save This toast has become the dish I make when I want to feel like I'm taking care of myself, or when I want to take care of someone else without making it complicated. That's the recipe, really.
Recipe Questions
- → How do you achieve jammy eggs?
Simmer eggs gently in boiling water for about 7 minutes, then transfer to an ice bath to halt cooking and achieve a soft, creamy yolk.
- → What type of bread works best for this dish?
Crispy sourdough or country bread provides a sturdy base and a pleasant crunch that complements the soft eggs and pesto.
- → Can I use different kinds of pesto?
Absolutely, experimenting with sun-dried tomato or arugula pesto can add unique flavor twists to the toast.
- → What optional toppings enhance the flavor?
Grated Parmesan, fresh chopped basil, red pepper flakes, and a drizzle of extra virgin olive oil enhance richness and aroma.
- → Is this dish suitable for vegetarians?
Yes, it suits a vegetarian diet, featuring eggs, pesto, and bread without meat or fish.