Save There's something almost meditative about waiting for eggs to reach that perfect jammy state, watching the timer count down while the kitchen fills with the smell of toasting bread. I discovered this combination during a lazy Sunday brunch when I had pesto in the fridge, sourdough on the counter, and a sudden craving for something that didn't require much fussing. The first bite felt like discovering a shortcut to something that tastes far more elegant than it has any right to be.
I made this for someone who claimed they weren't a breakfast person, and watching them go back for a second helping told me everything I needed to know. There's genuine power in how a perfectly soft egg yolk, when it breaks open, creates its own sauce that pools into the pesto and toast beneath it. It's the kind of simple dish that somehow feels generous to serve.
Ingredients
- Eggs: Two large ones, because you want enough yolk to create that silky sauce when you slice into them.
- Bread: Sourdough or country bread holds up beautifully to the moisture from both pesto and egg; choose something with actual structure.
- Basil pesto: Two tablespoons is my baseline, though an extra half tablespoon never hurt anyone if you're a pesto enthusiast.
- Extra virgin olive oil: The final drizzle makes all the difference, so don't skip it or use something ordinary.
- Salt and black pepper: These do the quiet work of bringing everything into focus.
- Parmesan cheese, fresh basil, red pepper flakes: Optional toppings, but each one adds a layer of flavor and visual interest worth considering.
Instructions
- Boil the eggs:
- Bring a small pot of water to a gentle boil, then carefully lower in the eggs and let them simmer for exactly seven minutes. You'll know they're done when the whites are set but the yolk still moves slightly when you shake it gently.
- Cool them down:
- Transfer the eggs immediately to an ice bath to stop the cooking process, which is the secret to jammy yolks that stay jammy. Let them sit for a minute or two, then peel them carefully under a thin stream of cool water for easier shells.
- Toast the bread:
- While the eggs cool, toast your bread slices until they're golden and crispy, with enough texture to support everything you're about to pile on top. You want them warm and still holding their structure when you spread the pesto.
- Build your toast:
- Spread a tablespoon of pesto generously over each warm slice, making sure to get it into all the nooks and crevices so every bite has that herby flavor.
- Top with eggs:
- Slice each cooled egg in half lengthwise and arrange the halves on top of the pesto toast, yolk side up if you want to show off.
- Finish and serve:
- Drizzle with olive oil, season with salt and pepper, and scatter with Parmesan, fresh basil, and red pepper flakes if you're using them. Eat while the toast is still warm and the egg is still soft.
Save I remember bringing this to a friend during a quiet morning, and how they closed their eyes after the first forkful, just taking a moment to appreciate it. Food doesn't always need to be complicated to matter.
Variations and Twists
This dish is remarkably flexible once you understand the core idea: good bread, good eggs, and something herby and bright to tie them together. I've tried arugula pesto on mornings when basil felt too predictable, and sun-dried tomato pesto when I wanted something with more depth and sweetness. Each version tastes entirely different while requiring zero additional effort.
How to Make It More Filling
Some days the basic version feels like the perfect light breakfast, but other mornings I want something that will actually sustain me until lunch. A thin layer of ricotta under the pesto adds creaminess that makes the dish feel richer without overwhelming the delicate egg flavors. Sliced avocado works beautifully too, adding its own butter-soft texture that complements the jammy yolk perfectly.
Making It Work for Different Diets
If you're navigating dietary restrictions, this dish adapts gracefully without losing its charm. Gluten-free bread works just as well as sourdough once it's toasted properly, and the flavors remain exactly as delicious. Everything else here is naturally vegetarian, dairy-free if you skip the cheese, and easily customizable based on what you have on hand or what your body actually wants that morning.
- Check your pesto label for nuts if you have allergies, or make your own with just basil, garlic, olive oil, and Parmesan.
- Some store-bought pestos have weird ingredients hiding in them, so if you're buying, read carefully or spend ten minutes making your own.
- If bread is an issue, crispy toast made from rice cakes or homemade gluten-free bread can work in a pinch.
Save This is the kind of breakfast that makes a regular morning feel slightly special, and that's worth reaching for every time. Make it once and you'll understand why it's become something I return to again and again.
Recipe FAQs
- → How do I achieve jammy yolks for the eggs?
Simmer eggs gently in boiling water for 7 minutes, then cool immediately in ice water to stop cooking. This results in soft, slightly runny yolks.
- → What type of bread works best for this dish?
Crisp slices of sourdough or country-style bread provide a sturdy base with a satisfying crunch that complements the creamy eggs and pesto.
- → Can I use homemade pesto for this dish?
Absolutely. Homemade basil pesto adds a fresh, herbaceous flavor, but high-quality store-bought options also work well.
- → What are some popular toppings to enhance the flavor?
Drizzled olive oil, grated Parmesan, chopped fresh basil, and a pinch of red pepper flakes add richness, freshness, and subtle heat.
- → How can I customize the dish for dietary preferences?
Try different pesto varieties like sun-dried tomato or arugula, add sliced avocado for creaminess, or use gluten-free bread to suit needs.