Description
Pesto Eggs on Toast is a delicious breakfast option featuring perfectly cooked eggs on crispy bread topped with fresh basil pesto. This simple dish is ideal for brunch or a light lunch, offering a flavorful twist to your morning routine. Enjoy it with optional garnishes like cherry tomatoes and fresh basil for an extra touch!
Ingredients
Scale
- 4 large eggs
- 1/4 cup of fresh basil pesto
- 4 slices of your favorite bread
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese (optional)
- Cherry tomatoes, halved (for garnish, optional)
- Fresh basil leaves (for garnish, optional)
- 2 cups of fresh basil leaves (for homemade pesto)
- 1/2 cup of grated Parmesan cheese (for homemade pesto)
- 1/2 cup of extra virgin olive oil (for homemade pesto)
- 1/3 cup of pine nuts (or walnuts for a twist, for homemade pesto)
- 2 cloves of garlic (for homemade pesto)
Instructions
- Preparing the Pesto: If using store-bought pesto, skip to the next section. For homemade, combine basil leaves, garlic, and pine nuts in a food processor. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth. Add Parmesan cheese, season with salt and pepper, and pulse to combine. Set aside.
- Preparing the Toast: Preheat your oven to 400°F (200°C) if toasting in the oven. Place bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes until golden and crispy. Alternatively, heat olive oil in a skillet over medium heat and toast bread for 2-3 minutes on each side until golden brown.
- Cooking the Eggs: For sunny-side-up eggs: Heat a non-stick skillet, add olive oil or butter, crack in eggs, and cook for 2-3 minutes until whites are set and yolks are runny. Season with salt and pepper. For poached eggs: Simmer water with a splash of vinegar, crack eggs into small bowls, and gently slide into water. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon. For scrambled eggs: Whisk eggs with salt and pepper, heat a non-stick skillet with butter, pour in eggs, and gently stir until softly set.
- Assembling the Dish: Spread a generous layer of pesto on each slice of toast (about a tablespoon per slice). Place cooked eggs on top of the pesto-covered toast. If using sunny-side-up or poached eggs, be gentle to keep yolks intact. Sprinkle with grated Parmesan cheese if desired, and garnish with halved cherry tomatoes and fresh basil leaves. Drizzle with olive oil and finish with a sprinkle of salt and pepper.
- Serving Suggestions: Serve immediately while warm. Pair with a side salad or fresh fruit, and enjoy with coffee or juice. Store leftover pesto in an airtight container in the fridge for up to a week.
Notes
- Feel free to customize the toppings based on your preferences. Avocado slices or arugula can also be great additions.
- This dish is versatile and can be enjoyed at any time of the day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes