Avocado toast is great. But pesto toast? That’s the upgrade. It’s nutty, garlicky, herbaceous, and pairs perfectly with a runny egg.
You need toast, pesto, an egg, and about five minutes. That’s it. Breakfast just got interesting again.
Step-by-Step Instructions
Toast the Bread
Toast the bread until golden and crisp. You want it sturdy enough to hold the toppings.
Cook the Egg
In a nonstick skillet over medium heat, cook the egg your way:
- Sunny side up: 2-3 minutes, cover for set whites.
- Jammy (best): 3 minutes, then remove.
- Over easy: Flip after 2 minutes, cook 30 seconds.
Season with salt.
Assemble
Spread pesto generously over the warm toast.
Gently place the egg on top.
Sprinkle with red pepper flakes and Parmesan (if using).
Serve Immediately
Cut into the yolk and let it run into the pesto. That’s the money shot. Eat with a fork or pick it up like a boss.
Summary
Prep Time: 1 minute | Cook Time: 4 minutes | Total Time: 5 minutes
Yield: 1 serving
Difficulty: Easy
Storage Notes
Leftovers?
This isn’t a make-ahead meal. The toast gets sad, the egg gets cold. Just make it fresh. It takes five minutes.
Meal Prep Hack:
Keep pesto in the fridge. Cook eggs to order. Toast takes 1 minute. You can have this breakfast every day without thinking.
Egg Preference:
Runny yolk is strongly recommended. It mixes with the pesto to create a sauce. Trust the process.
