Pin it There's something almost ceremonial about a soft-boiled egg perfectly halved over toast, and the first time I really understood the magic was when a friend brought homemade pesto to my kitchen on a lazy Sunday morning. She spread it thick on sourdough while I fussed over timing the eggs just right, and when we finally sat down, that bright green herb flavor cutting through the richness of the jammy yolk felt like we'd unlocked some secret. It's become my go-to when I want breakfast to feel intentional without fussing for hours.
I made this for my sister after she complained about her usual egg-and-toast rut, and watching her eyes light up when she realized how simple it was became one of those small kitchen victories you don't forget. She texted me the next week saying she'd made it again, and now it's her answer to anyone asking what she eats for breakfast.
Ingredients
- Large eggs: Two eggs soft-boiled to that perfect jammy stage where the white is set but the yolk stays liquid and golden when you cut into it.
- Sourdough or country bread: Hearty slices that can stand up to the moisture of pesto and egg without becoming soggy; the crust gives you something to bite into.
- Basil pesto: Two tablespoons of either store-bought or fresh made—this is your flavor anchor, so don't skimp or use the kind that's been sitting in your pantry since last year.
- Extra virgin olive oil: One tablespoon drizzled at the end for richness and that silky finish.
- Salt and black pepper: Freshly ground because the difference between pre-ground and fresh is honestly noticeable here.
- Parmesan cheese: Optional but it adds a salty, nutty depth that makes the whole thing feel more complete.
- Fresh basil: A tablespoon chopped for brightness and to echo the pesto's flavor.
- Red pepper flakes: Just a pinch for anyone who likes a tiny heat whisper at the end.
Instructions
- Soft-boil the eggs to jammy perfection:
- Bring a pot of water to a rolling boil, then gently lower in your eggs and let them simmer for exactly seven minutes—no more or the yolk will set up too much. Immediately plunge them into an ice bath to stop the cooking; you'll hear them crack slightly and see the shell separate, which is exactly what you want. Peel while cool enough to handle, letting a little water run between the shell and the egg white to help it slip off.
- Toast your bread until it's golden and crisp:
- You want it sturdy enough to support the egg without crumbling, with edges that have some color and that satisfying crunch when you bite into it.
- Build the foundation with pesto:
- Spread one tablespoon of pesto over each slice while the toast is still warm so it softens into the bread just slightly. This is where the flavor lives, so be generous.
- Arrange the eggs on top:
- Slice each egg in half lengthwise and nestle the pieces on top of the pesto-spread toast, yolk side up so it faces you when you eat.
- Finish with oil and seasonings:
- Drizzle the whole thing with olive oil, season with salt and pepper, then scatter Parmesan, fresh basil, and a whisper of red pepper flakes across the top if you're using them. The contrast of temperatures and textures is what makes this work.
Pin it Once, I made this for someone on a morning they really needed it, and they ate the whole thing without speaking, then asked for the recipe on their way out. That's when I realized this dish does something simple things rarely do—it feels nurturing without being heavy.
The Secret to Perfect Jammy Eggs
Getting the yolk to that custard-like state is all about precision and restraint, not guesswork. Seven minutes in boiling water consistently yields that runny center, but if you're at high altitude or your stove runs hot, you might need to pull them at six and a half. The ice bath is what makes it work—it stops the cooking instantly, preserving that golden liquid moment before the protein sets firm. I've learned to set a timer and not rely on feel because those thirty seconds matter.
Variations Worth Trying
The foundation is so solid that you can build on it almost infinitely. Sun-dried tomato pesto brings an earthier sweetness, arugula pesto adds peppery sharpness, and a red pepper pesto leans into summer vibes. I once layered in thin slices of avocado under the pesto and it elevated the whole thing into something almost luxurious without any real extra effort. Ricotta spread under the pesto is another move—it adds creaminess that makes the egg feel less stark and more indulgent.
Pairing Ideas and Make-Ahead Notes
This is the kind of dish that works alone or as part of a larger breakfast, especially alongside a simple green salad or fresh fruit when you want to round it out. You can boil your eggs the night before and store them in the fridge, but do it right before serving to keep everything at its best. Toast the bread fresh to order—no reheating required.
- Add sliced avocado or a dollop of ricotta under the pesto for extra richness and creaminess.
- Make your own pesto if you have basil on hand; fresh trumps jarred every time.
- Use gluten-free bread if that matters for your table, and the whole thing stays equally delicious.
Pin it This recipe isn't trying to be fancy, but somehow it always feels that way when you sit down to eat it. It's the kind of breakfast that restores something.
Recipe Q&A
- → How do I achieve jammy yolks?
Simmer eggs gently for about 7 minutes, then plunge into ice water to halt cooking, ensuring soft, runny yolks.
- → Can I prepare the pesto ahead of time?
Yes, both store-bought and homemade pesto can be prepared earlier and refrigerated to enhance flavor melding.
- → What bread works best for this dish?
Sourdough or country-style bread provides a sturdy, crisp base that holds up well under the toppings.
- → Are there recommended toppings besides Parmesan and basil?
Optional red pepper flakes add spice, while fresh herbs and a drizzle of olive oil contribute aromatic freshness.
- → How can this be adapted for gluten-free diets?
Use gluten-free bread varieties to maintain the dish’s structure and flavor profile without gluten.