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
- Toast the bread until golden and crisp. You want it sturdy enough to hold the toppings.
Step 2: Cook the Egg
- 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. - Season with salt.
Step 3: Assemble
- Spread pesto generously over the warm toast.
- Gently place the egg on top.
- Sprinkle with red pepper flakes and Parmesan (if using).
Step 4: Serve Immediately
- 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.
