Spinach Pesto Sourdough Toast (Printable)

Crispy sourdough layered with fresh spinach pesto and creamy soft-boiled egg for a wholesome meal.

# What You 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, optional for serving

# How-To:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor and pulse until finely chopped. With the motor running, 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 the eggs into the water and cook for 6 minutes for a soft, jammy yolk. Remove eggs with a slotted spoon and transfer immediately to an ice bath for 2 minutes. Peel gently under cool running water.
03 - While eggs cook, toast the sourdough slices until golden and crisp. Optionally, brush with butter while hot for added richness.
04 - Spread a generous layer of spinach pesto over each toasted slice. Halve the soft-boiled eggs and position them atop the pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while the toast is still warm and the egg yolk is at optimal temperature.

# Expert Hacks:

01 -
  • Ready in just 23 minutes from start to finish
  • Packed with nutrient-rich spinach, basil, and healthy fats
  • Perfect balance of textures—crispy toast, creamy pesto, and jammy egg
  • Easily customizable with your favorite nuts and toppings
  • Impressive enough for brunch guests yet simple enough for a weekday breakfast
  • Vegetarian-friendly with easy vegan modifications
02 -
  • Use room temperature eggs for more even cooking and easier peeling
  • Toast pine nuts in a dry pan until fragrant to intensify their flavor
  • Add a splash of pasta water to thin the pesto if it's too thick
  • Choose day-old sourdough for better texture and easier slicing
  • Peel eggs under running water to help remove stubborn shell bits
  • Leftover pesto keeps for up to 5 days in the fridge and freezes beautifully for up to 3 months
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