Pesto Egg Toast - Butter Hearth

# 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)

# Directions:

01 - Bring a small pot of water to a boil. Gently lower in the eggs and simmer for 7 minutes to achieve jammy yolks. Immediately transfer the eggs to an ice bath or rinse under cold water to halt cooking. Peel and set aside.

02 - Toast the bread slices until golden brown and crisp.

03 - Evenly spread 1 tablespoon of basil pesto over each slice of toasted bread.

04 - Slice each egg in half and arrange the halves on top of the pesto-covered toast.

05 - Drizzle extra virgin olive oil over the eggs, season with salt and freshly ground black pepper, then sprinkle grated Parmesan, chopped basil, and red pepper flakes as desired.

06 - Serve immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -

The jammy yolk melts into the pesto like a built-in sauce, so you're never fighting dry toast.
It comes together in under 20 minutes but tastes like you spent far more effort than you actually did.
It works equally well for a quiet solo breakfast or when you're feeding someone you want to impress.

02 -

The ice bath is non-negotiable—skip it and your eggs will keep cooking and lose that jammy center you're after.
Toast your bread just before assembling everything; cold toast with warm pesto is a disappointing combination.

03 -

Keep a kitchen timer by the stove for the eggs—7 minutes is exact, and even one minute longer changes the yolk texture.
If you prefer your yolk less runny, boil for 8 minutes instead, but I'd encourage you to try 7 first.