Spinach Pesto Sourdough Toast (Printable Version)

Crisp sourdough topped with fresh spinach pesto and a soft-boiled egg for a nutrient-rich meal.

# Ingredient List:

→ Spinach Pesto

01 - 2 cups fresh baby spinach, packed
02 - 1/4 cup fresh basil leaves
03 - 1/4 cup toasted pine nuts
04 - 1 small garlic clove
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup extra virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - Salt and black pepper to taste

→ Toast and Topping

09 - 2 large slices sourdough bread
10 - 2 large eggs
11 - 1 tablespoon unsalted butter, optional for toasting
12 - Freshly ground black pepper to taste
13 - Flaky sea salt for garnish
14 - Chili flakes or microgreens, optional for serving

# Steps:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan cheese, and lemon juice in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until the pesto reaches a smooth, spreadable consistency. Season with salt and black pepper to taste.
02 - Bring a saucepan of water to a gentle boil. Carefully lower eggs into the water and cook for 6 minutes to achieve a soft, jammy yolk. Remove eggs with a slotted spoon and immediately transfer to an ice bath for 2 minutes. Gently peel the shells under cool water.
03 - While eggs cook, toast the sourdough slices in a toaster or grill pan until golden and crisp. Optionally, brush the hot toast with butter for added richness.
04 - Spread a generous layer of spinach pesto over each toasted slice. Halve the soft-boiled eggs and place on top of the pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while the toast is warm and the egg is at optimal temperature.

# Expert Advice:

01 -
  • Quick and easy preparation in just 23 minutes from start to finish
  • Packed with nutrients from fresh spinach, basil, and protein-rich eggs
  • Beautiful presentation perfect for brunch gatherings or Instagram-worthy moments
  • Versatile and customizable with simple ingredient swaps
  • Restaurant-quality flavor using everyday ingredients
02 -
  • Use room temperature eggs for more even cooking and easier peeling
  • Toast pine nuts in a dry pan until fragrant for deeper flavor in your pesto
  • Choose high-quality sourdough with a sturdy crust that can support the toppings
  • Make the pesto up to 3 days ahead and store in the refrigerator with a thin layer of olive oil on top
  • For perfectly halved eggs, use a sharp knife wiped clean between cuts
  • Season the egg just before serving to prevent the salt from drawing out moisture
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