Egg and Pesto Toast: 5-Minute Fancy Breakfast

Avocado toast is great. But pesto toast? That’s the upgrade. It’s nutty, garlicky, herbaceous, and pairs perfectly with a runny egg.

You need toast, pesto, an egg, and about five minutes. That’s it. Breakfast just got interesting again.

Ingredients

Serves 1 (easily multiplied).

• 1 thick slice sourdough or rustic bread
• 1-2 tablespoons pesto (store-bought or homemade)
• 1 egg
• Pinch of salt and red pepper flakes
• Optional: Parmesan shavings, fresh basil

Step-by-Step Instructions

Step 1: Toast the Bread

1. Toast the bread until golden and crisp. You want it sturdy enough to hold the toppings.

Step 2: Cook the Egg

1. In a nonstick skillet over medium heat, cook the egg your way:
   – Sunny side up: 2-3 minutes, cover for set whites.
   – Jammy (best): 3 minutes, then remove.
   – Over easy: Flip after 2 minutes, cook 30 seconds.
2. Season with salt.

Step 3: Assemble

1. Spread pesto generously over the warm toast.
2. Gently place the egg on top.
3. Sprinkle with red pepper flakes and Parmesan (if using).

Step 4: Serve Immediately

1. Cut into the yolk and let it run into the pesto. That’s the money shot. Eat with a fork or pick it up like a boss.

Summary

Prep Time: 1 minute | Cook Time: 4 minutes | Total Time: 5 minutes

Yield: 1 serving

Difficulty: Easy

Storage Notes

Leftovers?

This isn’t a make-ahead meal. The toast gets sad, the egg gets cold. Just make it fresh. It takes five minutes.

Meal Prep Hack:

Keep pesto in the fridge. Cook eggs to order. Toast takes 1 minute. You can have this breakfast every day without thinking.

Egg Preference:

Runny yolk is strongly recommended. It mixes with the pesto to create a sauce. Trust the process.