Save to Pinterest There's something about the moment when a perfectly jammy egg breaks open on warm toast that feels like the whole morning just shifted into something better. I stumbled onto this combination on a lazy Saturday when I had beautiful sourdough and fresh basil staring at me from the kitchen counter, and I thought, why not layer them together? The pesto adds this bright herby punch that transforms what could be a plain breakfast into something you actually want to sit down and savor.
I made this for my partner on a Sunday after we'd spent the morning at the farmers market, and they actually asked for it again the next day. That's when I knew it had crossed from "nice breakfast idea" into something that belonged in regular rotation. There's real power in a simple dish that feels both effortless and a little bit special.
Ingredients
- Eggs: Two large ones give you enough yolk richness for two servings, and that 7-minute timing is crucial for hitting that jammy center without cooking them solid.
- Sourdough or country bread: The structure matters here—you need something sturdy enough to hold the egg and pesto without falling apart under the weight.
- Basil pesto: Store-bought works beautifully if you're short on time, though homemade tastes noticeably brighter and more alive on the toast.
- Extra virgin olive oil: A good one makes a real difference in the final bite, so don't skimp here if you can help it.
- Parmesan cheese: Optional but worth it—the slight saltiness plays wonderfully against the soft yolk.
- Fresh basil: A small handful chopped fine adds an extra layer of herbaceousness that store-bought pesto sometimes misses.
- Red pepper flakes: Just a pinch, but it wakes everything up and keeps the plate from feeling one-note.
Instructions
- Soft-boil the eggs:
- Bring water to a rolling boil, gently lower in the eggs with a spoon, and set a timer for exactly 7 minutes. You'll know they're ready when you scoop them out and they feel slightly soft at the center when you press them gently. Plunge them straight into ice water to stop the cooking immediately.
- Toast the bread:
- While the eggs are cooking, get your bread golden and crispy—this is your foundation, so take the minute to get it properly browned. It should have a slight crunch when you bite into it.
- Spread the pesto:
- Once the toast is still warm, divide the pesto between the two slices and spread it in an even layer. The warmth of the bread helps the pesto soften and meld slightly into the surface.
- Arrange the eggs:
- Peel your cooled eggs under cool running water to make it easier, then slice each one in half lengthwise. Lay the halves cut-side up on the pesto toast, and let them settle in naturally.
- Finish and serve:
- Drizzle lightly with your best olive oil, season generously with salt and fresh pepper, then scatter the Parmesan, basil, and red pepper flakes over top. Get it on a plate and eat it while everything is still warm and the toast hasn't gone soggy.
Save to Pinterest What gets me about this dish is how it turned a quiet Tuesday morning into something memorable just because I paid attention to the small details. The way the yolk soaked into the pesto-covered toast, the crunch, the bright basil—it reminded me that breakfast doesn't have to be rushed or thoughtless to be real.
Why This Works as a Meal
There's a reason this combination keeps showing up on brunch menus everywhere—the pesto brings acidity and brightness, the egg brings richness and protein, and the toast anchors everything with texture and substance. Together, they're more satisfying than any of the parts would be alone, and you actually feel nourished instead of just fed. It's simple enough for Tuesday morning but elegant enough to serve when someone comes over.
Making It Your Own
The beauty of this dish is that it bends easily to whatever you have in your kitchen or what's calling to you that day. I've made it with sun-dried tomato pesto on days when I wanted something richer and more earthy, and with arugula pesto when I wanted something peppery and sharper. You can add sliced avocado underneath the pesto, layer in ricotta for extra creaminess, or top it with a fried egg instead of soft-boiled if jammy yolks aren't your thing.
The Little Touches That Matter
It's tempting to skip the finishing details—the fresh basil, the good olive oil, the proper seasoning—but they're what separate a nice breakfast from one you actually remember. The red pepper flakes add a subtle warmth and keep things interesting, while fresh basil on top gives you little bright hits of flavor in every bite. When you taste it, you'll understand why these small touches take the whole thing from good to something you want to make again.
- Buy pesto in glass jars if you can find them, and store it in the back of your fridge where it stays colder longer.
- If you're making this for more than two people, scale up the eggs and bread but make the toast in batches so it stays crispy.
- Leftover pesto keeps for about a week and is brilliant on pasta, crackers, or just about any vegetable you roast.
Save to Pinterest This is the kind of breakfast that costs almost nothing to make but feels generous and thoughtful both to eat and to share. Make it for yourself on a morning when you need something good, or make it for someone you like and watch their face when that warm yolk hits the pesto toast.
Questions & Answers About This Recipe
- → How do I achieve the perfect jammy yolks?
Simmer eggs gently for 7 minutes, then immediately cool in an ice bath to stop cooking and set the yolks to a creamy consistency.
- → Which bread types work best for this dish?
Sourdough or country bread toasts well to a crisp texture, complementing the softness of the eggs and pesto.
- → Can I use different pesto varieties?
Yes, experimenting with sun-dried tomato or arugula pesto adds unique flavors and freshness.
- → What toppings enhance the flavor?
Drizzles of extra virgin olive oil, grated Parmesan, fresh basil, and red pepper flakes add layers of taste and aroma.
- → How can this dish be made gluten-free?
Use gluten-free bread slices to maintain the texture and enjoy the dish without gluten concerns.