Pesto Egg Toast - Pulse Cuisine

# What You'll Need:

→ Eggs

01 - 2 large eggs

→ Bread

02 - 2 slices sourdough or country bread

→ Pesto

03 - 2 tablespoons basil pesto (store-bought or homemade)

→ Toppings

04 - 1 tablespoon extra virgin olive oil

05 - Salt and freshly ground black pepper, to taste

06 - 1 tablespoon grated Parmesan cheese (optional)

07 - 1 tablespoon chopped fresh basil (optional)

08 - Pinch of red pepper flakes (optional)

# How-To Steps:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes. Immediately transfer eggs to an ice bath or rinse under cold water to halt cooking. Peel and set aside.

02 - Toast the bread slices until golden and crisp.

03 - Spread 1 tablespoon of pesto over each slice of toast.

04 - Slice each egg in half and arrange on top of the pesto-spread toast.

05 - Drizzle olive oil, season with salt and pepper, and sprinkle with Parmesan cheese, fresh basil, and red pepper flakes as desired.

06 - Serve while warm for optimal flavor and texture.

# Expert Suggestions:

01 -

It comes together in twenty minutes but tastes like you spent the morning in a Roman kitchen.
The creamy yolk mingles with herby pesto in a way that feels completely natural, not trying too hard.
You can make it with ingredients you probably already have hiding in your pantry and fridge.

02 -

The ice bath is non-negotiable if you want jammy yolks; skipping it even by a minute will cook them past that perfect point.
Toasting the bread first and spreading the pesto while it's still warm helps the flavors bond in a way that makes a real difference in the final bite.

03 -

Make your own pesto if you have fresh basil and a food processor; the flavor is noticeably brighter and you control exactly what goes into it.
Don't use cold pesto straight from the jar if you can help it, because spreading it on warm toast lets the flavors bloom in a way that makes the dish taste more cohesive.