Pesto Egg Toast

Pesto egg toast is a fast, flavorful breakfast: crunchy toast topped with basil pesto and perfectly cooked eggs. Finish with parmesan, red pepper flakes, or fresh basil for an easy café-style bite in about 10 minutes.

Amanda

Prep Time 3

Cook Time 7

Total Time 10

Serving Size slice

Equipment

Toaster or toaster oven
Small non-stick skillet
Spatula
Spoon or butter knife
plate
Small bowl (optional, for cracking eggs)

Ingredients

2 slices sourdough bread or any bread you like
2 large eggs
2 tablespoons basil pesto store-bought or homemade
1 tablespoon butter or olive oil, for cooking eggs
salt to taste
black pepper to taste
grated Parmesan cheese optional, for topping
red pepper flakes optional, for topping
fresh basil leaves optional, for topping
fresh mozzarella optional, torn

Instructions

Toast the bread in a toaster (or in a dry skillet) until golden and crisp.
Heat a small non-stick skillet over medium heat and melt the butter (or add olive oil).
Crack the eggs into the pan (or crack into a small bowl first, then slide them in). Cook 2–3 minutes for runny yolks, seasoning with salt and pepper as they cook. Cover with a lid for 30–60 seconds if you want the whites set faster without flipping.
Spread about 1 tablespoon pesto on each slice of toast.
Place one cooked egg on each pesto toast. Add optional toppings like grated Parmesan, red pepper flakes, basil leaves, or torn mozzarella.
Serve immediately while warm. If using runny yolks, cut into the egg and let the yolk mix with the pesto.

Notes

Toast the bread well so it stays crisp under the pesto and egg. If your pesto is thick, loosen it with a tiny splash of olive oil or water before spreading. Eggs can be fried, scrambled, or poached—use your favorite style. Best eaten fresh; leftover pesto keeps refrigerated up to 5 days.

Nutrition