Save Last Sunday morning I woke up craving something vibrant but simple, and ended up throwing together this combination that is now my go-to brunch. The first time I made it for my roommate, she actually paused mid-bite to ask what kind of restaurant magic I had pulled off on a regular Tuesday. There is something about the way the warm, jammy yolk mingles with the bright, garlicky pesto that feels like a tiny celebration on a plate.
I made this for a friend who was recovering from surgery and needed something comforting but not heavy, and she texted me three days later asking for the recipe. The beauty of this dish is how flexible it is. I have used sun-dried tomato pesto when basil felt too summery, swapped in a crusty baguette when sourdough was not available, and even added a smear of ricotta underneath for extra creaminess.
Ingredients
- Eggs: Large eggs work best here because they have enough yolk to create that luxurious, jammy texture when cooked for exactly 7 minutes
- Bread: Sourdough or country bread gives you that sturdy foundation that will not get soggy when topped, and the tanginess balances the rich pesto beautifully
- Pesto: Basil pesto brings all the herby brightness, but do not be afraid to try other varieties like sun-dried tomato or arugula for a different twist
- Extra virgin olive oil: A final drizzle adds that restaurant quality finish and ties all the flavors together
- Parmesan cheese: Optional but highly recommended, it adds a salty, nutty depth that makes everything taste more complete
- Fresh basil: A little sprinkle on top reinforces the basil in the pesto and makes the whole dish feel fresher and more vibrant
- Red pepper flakes: Just a pinch adds a subtle heat that cuts through the richness of the egg and cheese
Instructions
- Perfect the eggs:
- Bring a small pot of water to a gentle boil, carefully lower in the eggs, and simmer for exactly 7 minutes for that dreamy jammy yolk consistency. Transfer them immediately to an ice bath or run under cold water to stop the cooking process completely, then peel carefully.
- Get your crunch on:
- Toast the bread slices until they are golden and crisp, which creates that sturdy base that will hold up beautifully under all the toppings without becoming soggy.
- Spread the love:
- Generously spread about 1 tablespoon of pesto over each slice of toast, making sure to cover the entire surface so every bite gets that herby, garlicky goodness.
- Assemble with care:
- Slice each egg in half and arrange on top of the pesto toast, letting the warm yolks sit slightly off-center so they can break open and mingle with everything else.
- Finish like a pro:
- Drizzle with olive oil, season generously with salt and pepper, and sprinkle with Parmesan, fresh basil, and red pepper flakes if you are using them.
- Serve immediately:
- This dish is best enjoyed warm while the toast is still crisp and the yolks are at that perfect, velvety consistency.
Save This became a weekend ritual during my first year of teaching, when I needed something that felt nurturing but did not require energy I did not have. There is something deeply comforting about standing at the stove, watching the eggs simmer, knowing that in twenty minutes I will be sitting down to something that tastes like self care.
Make It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand or what you are craving. I have added smashed avocado underneath the pesto for extra creaminess, swapped in goat cheese for Parmesan when I wanted something tangier, and even used a spicy harissa spread instead of pesto when I needed more heat.
Timing Is Everything
The key to this dish hitting the right notes is serving it immediately, while the toast is still crisp and the eggs are perfectly warm. I always set the table and get my coffee ready before I even start boiling the water, so everything is ready to go the moment the eggs are done.
Pairings That Work
This toast is substantial enough to stand alone, but a few simple sides can turn it into a complete brunch experience. A light arugula salad with lemon vinaigrette cuts through the richness beautifully, fresh fruit adds a bright contrast, and if you are feeding a crowd, some crispy roasted potatoes on the side never hurt anyone.
- Try it with a glass of sparkling wine or fresh squeezed orange juice
- If you want to make it heartier, serve alongside a simple green salad
- For a dairy free version, skip the Parmesan and use a vegan pesto
Save Simple does not have to mean boring, and this recipe is proof of that. Sometimes the most satisfying meals are the ones that come together quickly but still feel special, like you have done something nice for yourself.
Recipe Guide
- → How do I achieve jammy yolks perfectly?
Simmer eggs gently for 7 minutes, then transfer to an ice bath to halt cooking. This method yields creamy yolks with a slightly soft center.
- → Can I use different types of bread?
Yes, sourdough or country-style bread works best for a crispy texture, but gluten-free options can be substituted to suit dietary needs.
- → What variations are suggested for the pesto?
Try sun-dried tomato or arugula pesto for a different flavor profile that complements the eggs and toast.
- → Is it necessary to add Parmesan cheese?
Parmesan adds a rich, savory touch but can be omitted or replaced with vegan alternatives if preferred.
- → How can this dish be served for a complete meal?
Pair it with a light salad or fresh fruit to balance the richness and create a well-rounded breakfast or brunch.