Save to Pinterest There's something about a perfectly jammy egg that makes any morning feel intentional. I discovered this toast combination on a weekend when I had exactly three things in my kitchen—good bread, eggs, and a jar of pesto I'd meant to use days ago. It turned into the kind of breakfast that made me slow down, even though it took barely ten minutes to pull together. Now it's become my go-to when I want something that tastes like I've put in effort without actually spending time fussing in the kitchen.
I made this for a friend who said she wasn't a breakfast person, and watching her expression when that golden yolk broke across the pesto toast changed something. She came back three mornings in a row asking if I'd make it again. That's when I knew it wasn't just about the ingredients—it was the permission to treat breakfast like it actually mattered.
Ingredients
- Eggs: Large eggs give you more yolk-to-white ratio, which is the whole point here—you want that jammy center that breaks over the toast like a tiny sauce.
- Sourdough or country bread: The tang and structure hold up to the moisture without turning to paste, plus the crust gets that satisfying crunch.
- Basil pesto: This is your flavor anchor—use what you love, store-bought is perfectly fine and honestly saves you from having to haul out the food processor at breakfast time.
- Extra virgin olive oil: The finishing drizzle matters here; it's not hidden in cooking, so use something you'd actually taste and enjoy.
- Salt and freshly ground black pepper: Season generously—eggs and pesto both need it to sing.
- Parmesan cheese: A light scatter adds nuttiness and texture, but it's optional if you're keeping things simpler.
- Fresh basil and red pepper flakes: These are your chance to add personality; use them if you want brightness and heat, skip them if you prefer restraint.
Instructions
- Boil your eggs to that sweet spot:
- Get water moving at a rolling boil, gently lower in the eggs, and set a timer for exactly 7 minutes. You're after that tender white with a yolk that's still soft in the center—not quite runny, but not set. The second the timer beeps, transfer them to an ice bath or cold running water to lock in that jammy texture.
- Toast the bread until it's golden and crisp:
- You want it sturdy enough to hold the weight of the egg and pesto without bending, but not so dark it tastes burnt. If you're using a regular toaster, watch the first time—every machine is different.
- Spread the pesto generously:
- Don't be shy here; about a tablespoon per slice gives you enough flavor in every bite. You can spread it all the way to the edges or leave a little border—it's about what feels right to you.
- Arrange the eggs on top:
- Halve each cooled egg and nestle the pieces right into that pesto bed. They'll settle in slightly, which is exactly what you want.
- Finish with oil, seasoning, and toppings:
- A light drizzle of olive oil, a pinch of salt and pepper, and then whatever else calls to you—Parmesan, fresh basil, a whisper of red pepper flakes for heat. These finishing touches turn it from breakfast into something you wanted to make.
- Serve right away while everything is still warm:
- The toast stays crisp, the pesto stays bright, and the egg yolk is still soft enough to break across the plate.
Save to Pinterest This dish quietly became a ritual the winter I worked from home, something I'd make on mornings when everything else felt chaotic. There's a kind of grounding that comes from cracking open that soft yolk and watching it spread across herby toast—it's small, but it matters.
Variations That Feel Fresh
The beauty of this is how much room it has to shift depending on what you have or what you're craving. Swap the basil pesto for sun-dried tomato or arugula pesto and the whole thing feels different—more earthy, more peppery. Add thin slices of avocado underneath the pesto for extra richness, or spread a thin layer of ricotta first if you want something creamy but not heavy. Even changing your bread type transforms it—try whole grain for nuttiness or a good ciabatta if you want something airier.
Making It Part of Your Breakfast Rotation
This works as a standalone breakfast, but it also plays well with others. A simple green salad or some fresh fruit on the side rounds it out into something that feels complete and intentional. I've made it for quiet mornings alone and for brunches with friends, and it scales gracefully—just multiply the ingredients and you're not adding any real effort.
Small Details That Matter
The 7-minute timing is worth honoring because those extra seconds genuinely change the yolk from jammy to set. Toast your bread the moment you pull the eggs from the ice bath so everything converges warm. This dish tastes best assembled right before eating—don't make it ahead hoping to reheat it later.
- If your pesto is homemade and thick, loosen it with a drizzle of olive oil so it spreads easily.
- Taste your salt level before you plate it; you can always add more at the end but you can't take it back.
- This is perfect for when you want something that feels special but doesn't demand you spend your whole morning cooking.
Save to Pinterest This is one of those recipes that proves you don't need complexity to feel satisfied. It's a reminder that the simplest combinations, treated with intention, become the ones you return to again and again.