Pesto Egg Toast Delight - Spice Shallows

Soft eggs nestle on crispy toast spread with aromatic basil pesto and finished with olive oil and seasonings.

# What You 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, to taste

06 - Freshly ground black pepper, to taste

07 - 1 tablespoon grated Parmesan cheese (optional)

08 - 1 tablespoon chopped fresh basil (optional)

09 - Pinch of red pepper flakes (optional)

# Directions:

01 - Bring a small pot of water to a gentle boil. Lower eggs carefully and simmer for 7 minutes to achieve jammy yolks. Immediately transfer eggs to an ice bath or rinse under cold water to halt cooking. Peel eggs 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 - Cut each peeled egg in half and place over the pesto-topped toast slices.

05 - Drizzle olive oil over eggs, season with salt and freshly ground black pepper, then sprinkle Parmesan cheese, chopped basil, and red pepper flakes as desired.

06 - Serve immediately while warm for optimal flavor and texture.

# Helpful Hints:

01 -

Ready in twenty minutes but tastes like you've been planning it all morning.
That moment when you cut into a jammy egg and the yolk spills over the pesto is pure comfort.
Works for a quiet breakfast alone or impresses someone you're cooking for.

02 -

The ice bath is non-negotiable—skip it and your yolk will keep cooking from residual heat and you'll lose that jammy center you're after.
Pesto oxidizes and turns dark if it sits too long, so spread it right before serving and eat immediately while everything is still warm.

03 -

Buy good pesto or make it fresh—it's the main flavor note here, so don't let a tired jar ruin the moment.
Warm your serving plates slightly if you can; everything tastes better when it reaches your mouth still hot.