Spinach Pesto Sourdough Toast

There's something deeply satisfying about a breakfast that nourishes both body and soul. This Spinach Pesto Sourdough Toast with Soft-Boiled Egg brings together the earthy vibrancy of fresh greens, the nutty richness of homemade pesto, and the creamy indulgence of a perfectly jammy egg yolk. It's a dish that celebrates simplicity while delivering layers of flavor and texture—crisp golden sourdough, silky pesto, and that moment when your fork breaks through the soft-boiled egg to reveal its molten center. Whether you're fueling a busy morning or enjoying a leisurely brunch, this modern European-inspired toast transforms humble ingredients into something truly special.

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The secret to this recipe lies in the homemade spinach pesto—a vibrant twist on the classic basil version. By combining fresh baby spinach with aromatic basil, toasted pine nuts, Parmesan, and a bright squeeze of lemon juice, you create a spread that's both familiar and refreshingly different. The pesto can be made ahead and stored in the fridge, making this an even quicker breakfast option throughout the week. Pair it with quality sourdough bread that has a crisp crust and chewy interior, and you've got the perfect canvas for this nutrient-rich creation.

Ingredients

• Spinach Pesto: 2 cups fresh baby spinach (packed), 1/4 cup fresh basil leaves, 1/4 cup toasted pine nuts (or walnuts), 1 small garlic clove, 1/4 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 1 tablespoon lemon juice, salt and black pepper to taste
• Toast & Topping: 2 large slices sourdough bread, 2 large eggs, 1 tablespoon unsalted butter (optional, for toasting), freshly ground black pepper to taste, flaky sea salt to garnish, optional chili flakes or microgreens to serve

Instructions

Step 1: Prepare the Pesto

In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until finely chopped. With the motor running, drizzle in olive oil until the pesto is smooth and spreadable. Season with salt and black pepper to taste.

Step 2: Soft-Boil the Eggs

Bring a saucepan of water to a gentle boil. Lower the eggs in carefully and cook for 6 minutes for a soft, jammy yolk. Remove eggs and transfer to an ice bath for 2 minutes. Peel gently.

Step 3: Toast the Bread

While eggs cook, toast the sourdough slices until golden and crisp. Optionally, brush with butter while hot.

Step 4: Assemble

Spread a generous layer of spinach pesto over each toast slice. Halve the soft-boiled eggs and place atop the pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.

Step 5: Serve

Serve immediately while warm.

Zusatztipps für die Zubereitung

Timing is everything when it comes to soft-boiled eggs. Set a timer for exactly 6 minutes to achieve that perfect jammy yolk—any less and it will be too runny, any more and you'll lose that luxurious creaminess. Prepare your ice bath before you start cooking so you can immediately stop the cooking process. When toasting the sourdough, aim for a deep golden color that provides structural integrity to hold the pesto and egg without becoming soggy. If making the pesto ahead, store it in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain that vibrant green color.

Varianten und Anpassungen

This recipe is wonderfully adaptable to dietary preferences and what you have on hand. Substitute pine nuts with walnuts or almonds if desired—walnuts add a slightly earthier flavor while almonds provide a milder, sweeter note. For a vegan version, omit the Parmesan or use a plant-based alternative, and replace the soft-boiled egg with marinated tofu, avocado slices, or roasted chickpeas for protein. You can also enhance the dish with additional toppings like roasted cherry tomatoes for sweetness, sliced radishes for crunch, or a drizzle of balsamic glaze for acidity. For those who enjoy heat, a generous sprinkle of chili flakes or a dash of hot sauce takes this toast to the next level.

Serviervorschläge

This Spinach Pesto Sourdough Toast shines as a standalone breakfast or light lunch, but it's also excellent as part of a larger brunch spread. Serve alongside a fresh mixed greens salad dressed with lemon vinaigrette to complement the richness of the pesto and egg. It pairs beautifully with a cup of freshly brewed coffee, green tea, or a light sparkling water with lemon. For a heartier meal, add a side of roasted cherry tomatoes or sautéed mushrooms. When entertaining, consider setting up a toast bar with the pesto, soft-boiled eggs, and various toppings so guests can customize their own creations.

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This Spinach Pesto Sourdough Toast with Soft-Boiled Egg proves that breakfast doesn't need to be complicated to be extraordinary. With just 23 minutes and a handful of fresh ingredients, you can create a meal that's as visually stunning as it is delicious. The combination of crispy sourdough, vibrant homemade pesto, and that golden, runny yolk creates a harmony of flavors and textures that will have you coming back for more. Whether you're treating yourself on a quiet morning or impressing brunch guests, this recipe delivers both nourishment and pure culinary joy in every bite.

Recipe FAQs

→ How do you make smooth spinach pesto?

Combine fresh baby spinach, basil, toasted pine nuts, garlic, Parmesan, and lemon juice in a food processor. Blend while slowly adding olive oil until smooth and spreadable. Season with salt and pepper.

→ What is the best method for soft-boiling eggs?

Gently lower eggs into boiling water and cook for 6 minutes. Immediately transfer to an ice bath for 2 minutes to stop cooking and ease peeling.

→ Can I substitute pine nuts in the pesto?

Yes, toasted walnuts or almonds are great alternatives that provide similar texture and flavor in the pesto.

→ How should sourdough bread be prepared for this dish?

Toast the sourdough slices until golden and crisp. Optionally, brush with butter while warm for extra richness.

→ What toppings enhance the spinach pesto toast?

Flaky sea salt, freshly ground black pepper, chili flakes, or microgreens add flavor and visual appeal to the finished toast.