Spinach Pesto Sourdough Toast (Printable)

Crisp sourdough with fresh spinach pesto topped by a soft-boiled egg, ideal for a vibrant meal.

# What You'll Need:

→ 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 for serving, optional

# How-To Steps:

01 - In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until finely chopped. With motor running, drizzle in olive oil until pesto reaches smooth, spreadable consistency. Season with salt and black pepper to taste.
02 - Bring saucepan of water to gentle boil. Lower eggs in carefully and cook for 6 minutes for soft, jammy yolk. Remove eggs and transfer to ice bath for 2 minutes. Peel gently under cool running water.
03 - While eggs cook, toast sourdough slices until golden and crisp. Optionally, brush with butter while hot.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and place atop pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • The pesto is so vibrant and alive that it makes eating breakfast feel like an act of kindness toward yourself.
  • A soft-boiled egg with that golden, runny yolk is pure comfort, and it transforms simple toast into something you'd actually order at a café.
02 -
  • The pesto oxidizes and turns dark if you make it too far ahead, so make it right before you eat or it loses its vibrant green soul.
  • If your eggs are straight from the fridge, add 30 seconds to the cooking time because cold eggs take longer, and I learned this the hard way with a runny breakfast.
03 -
  • A soft-boiled egg needs a tiny spoon to scoop out the yolk, and running it under cold water first makes peeling infinitely easier and less frustrating.
  • If your pesto becomes too thick, loosen it with a tiny splash of lemon juice or olive oil rather than adding more liquid that might dilute the flavor.
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