Pesto Egg Toast Delight

# What You'll Need:

→ 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)

# How-To Steps:

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

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

03 - Spread 1 tablespoon of basil pesto evenly over each slice of toast.

04 - Slice each egg in half and arrange atop the pesto-covered toast.

05 - Drizzle with olive oil, season with salt and black pepper, and optionally sprinkle with Parmesan, fresh basil, and red pepper flakes.

06 - Serve immediately while warm.

# Expert Advice:

01 -

Those creamy, barely-set yolks are pure comfort without needing butter or cream to get there.
It feels restaurant-quality but comes together faster than you can brew good coffee.
One plate covers breakfast, gets you full, and tastes bright instead of heavy.

02 -

Don't skip the ice bath after boiling—it stops the cooking immediately and gives you that perfectly jammy center instead of a hard yolk.
The bread has to be toasted before the pesto goes on, or you'll end up with a soggy, sad piece of bread instead of the crispy base that makes this dish work.

03 -

Use room-temperature eggs—they cook more evenly and are less likely to crack when you lower them into boiling water.
If you find yourself with extra pesto, it keeps beautifully in the fridge and transforms other simple things like plain yogurt, roasted vegetables, or even scrambled eggs.