Save to Pinterest There's something about a perfectly jammy egg that changes everything about breakfast. I discovered this combination completely by accident one Saturday morning when I had pesto leftover from dinner and found myself staring at the fridge at 10 a.m., hungry and uninspired. The moment I spread that vibrant green across warm toast and settled a sliced egg on top, watching the yolk pool slightly into the pesto, I understood why this simple pairing feels so complete. It's the kind of dish that tastes intentional even when it's born from necessity.
I made this for a friend who said they were bored with their usual morning routine, and watching their face when they tasted it was priceless. They came back the next week asking for the recipe, and now it's become their go-to when they're trying to impress someone without spending an hour in the kitchen.
Ingredients
- Eggs: Two large eggs are the star, and I learned the hard way that 7 minutes is the magic window for that jammy, runny center that everyone dreams about.
- Sourdough or country bread: The bread needs enough structure to hold the toppings without becoming soggy, so skip the soft sandwich bread and reach for something with character.
- Basil pesto: Store-bought saves time, but homemade changes the flavor profile entirely if you have fresh basil on hand.
- Extra virgin olive oil: This isn't just for cooking, so use something you actually enjoy the taste of.
- Salt and black pepper: Essential for bringing out the egg and pesto flavors, never skip this seasoning step.
- Parmesan cheese: A light hand with grating prevents oversalting since pesto already has plenty of flavor and salt.
- Fresh basil: A handful of chopped leaves adds brightness and a fresh bite that complements the cooked pesto beautifully.
- Red pepper flakes: Just a pinch gives a subtle heat that makes your palate wake up.
Instructions
- Boil the eggs:
- Bring a small pot of water to a boil and carefully lower in the eggs with a spoon. Simmer for exactly 7 minutes, then immediately transfer them to an ice bath to stop the cooking and lock in that jammy center. The cold water is what preserves the soft yolk, so don't skip this step or rush it.
- Toast the bread:
- While the eggs are cooking, get your bread slices golden and crisp in the toaster. You want enough color and crunch to stand up to the moisture from the egg and pesto without dissolving into mush.
- Spread the pesto:
- Once the toast cools just enough to touch, spread 1 tablespoon of pesto over each slice in an even layer. Think of it like creating a flavor foundation rather than slathering.
- Arrange the eggs:
- Peel your cooled eggs gently and slice each one in half lengthwise. Nestle the halves on top of the pesto, cut-side up so the yolk faces forward and catches the light.
- Finish and serve:
- Drizzle everything with olive oil, hit it with a pinch of salt and pepper, then scatter the optional Parmesan, fresh basil, and red pepper flakes on top. Serve immediately while the toast is still warm and the egg is at its most beautiful.
Save to Pinterest My mother tasted this once and immediately started planning her brunch menus around it, which tells you everything about how satisfying it actually is. Food that makes people feel cared for without requiring elaborate technique is its own kind of gift.
The Joy of Simplicity
There's real power in a dish that doesn't hide behind complexity. This combination trusts that good ingredients need minimal fussing to shine, which is exactly what makes it feel both casual and elegant at the same time. I've learned that the best breakfast foods aren't the ones with the longest ingredient lists but the ones where every element serves a purpose and tastes like home.
Playing with Variations
Once you understand the core concept, you can experiment without fear. I've tried sun-dried tomato pesto on mornings when I wanted something earthier, and arugula pesto when I craved more pepper and green. Some days I slip a few avocado slices under the eggs, and other times I layer in soft ricotta for richness, but the magic of the jammy egg and toasted bread anchors everything and keeps it recognizable.
Building a Complete Meal
Egg toast can stand alone, but it transforms into something more substantial when paired thoughtfully with other dishes. A crisp salad with lemon vinaigrette cuts through the richness, or fresh berries and yogurt on the side balance the savory herbs with something bright and clean. I often poach some greens while the bread is toasting, creating a full plate without actually adding to my workload.
- Pair this with a simple green salad dressed in lemon juice and olive oil for a light, balanced meal.
- Fresh fruit on the side, especially stone fruit or berries, echoes the freshness of the basil.
- A hot cup of coffee or tea is the only beverage this dish really needs to feel complete.
Save to Pinterest This is the kind of recipe that quietly becomes part of your regular rotation, not because it's trendy or impressive but because it delivers real pleasure in the amount of time it takes to boil an egg. Once you master the 7-minute egg and understand why it matters, you'll find yourself making this again and again.
Recipe FAQs
- → How do you achieve jammy yolks in this dish?
Simmer eggs gently in boiling water for 7 minutes, then cool immediately in ice water to stop cooking and preserve the soft yolk texture.
- → Can I use different types of bread for this toast?
Yes, sourdough or country bread works best for its sturdy texture, but gluten-free bread is also a suitable alternative.
- → What variations of pesto can be used?
Aside from classic basil pesto, sun-dried tomato or arugula pesto varieties offer interesting flavor twists.
- → How can I add extra richness to the dish?
Layering avocado slices or spreading ricotta under the pesto toast adds creaminess and richness.
- → What toppings complement the pesto egg toast well?
Drizzling extra virgin olive oil, sprinkling grated Parmesan, fresh chopped basil, and a pinch of red pepper flakes enhances the flavors beautifully.