Save There's something about the smell of sourdough toasting that makes everything feel intentional, like you're actually taking care of yourself instead of just grabbing whatever's in the fridge. I discovered this combination on a random Tuesday morning when I had a handful of spinach that was about to turn, some basil I'd been meaning to use, and an egg I couldn't resist. The result was so bright and satisfying that I've made it dozens of times since, each time tweaking it slightly depending on what's in my kitchen.
I made this for my sister when she was visiting and swore off carbs for the hundredth time that month—she ate two slices without complaining once. Watching her eyes light up as the yolk broke over the toast felt like a small victory, the kind that reminds you why cooking for people matters.
Ingredients
- Fresh baby spinach: Use the most vibrant green you can find, packed loosely into your measuring cup so you get real volume—this is where the color and nutrition come from.
- Fresh basil leaves: Don't skip this; the basil is what lifts the whole pesto from just blended spinach into something with actual character and brightness.
- Toasted pine nuts: If you can, toast them yourself for about three minutes in a dry pan until they smell nutty and golden—it makes a noticeable difference in depth.
- Garlic: One small clove is enough; too much will overpower the delicate greens, and you want the garlic to whisper, not shout.
- Parmesan cheese: Grate it yourself if you have time, as it melts into the pesto more smoothly than pre-shredded versions.
- Extra virgin olive oil: This is the binder that makes everything creamy, so don't rush the drizzling process.
- Lemon juice: This keeps the pesto bright and prevents it from looking dull; it's a small splash that changes everything.
- Sourdough bread: The tanginess of sourdough plays beautifully against the richness of the egg and pesto, so resist the temptation to use regular white bread.
- Eggs: Room temperature eggs cook more evenly, giving you that perfect jammy yolk without any rubbery white.
- Flaky sea salt: This tastes nothing like table salt and is worth keeping on hand for finishing dishes where salt actually matters.
Instructions
- Make your pesto while you wait for water:
- Pulse the spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor until everything is finely chopped but not completely smooth. As the motor runs, drizzle in the olive oil slowly until the pesto reaches that perfect spreadable consistency—you're aiming for something that clings to a spoon. Season with salt and pepper, tasting as you go because you can always add more but you can't take it back.
- Bring water to a gentle boil:
- You want a calm boil, not a rolling, aggressive one that will crack your eggs. While the water reaches temperature, prepare an ice bath in a small bowl—this stops the cooking instantly and gives you control over that yolk texture.
- Lower eggs in carefully and set a timer:
- Six minutes is the magic number for a soft, jammy center with a just-set white. When time's up, use a slotted spoon to transfer them gently to the ice bath where they'll sit for about two minutes.
- Toast the bread while eggs cool:
- Get your sourdough golden and crisp, ideally until it has a slight crunch. If you're using butter, brush it on while the bread is still hot so it soaks in and adds a subtle richness.
- Peel the eggs gently under cool water:
- Start from the wider end where the air pocket lives—it's easier to separate the shell from the membrane there. The cool water helps the shell release without sticking to the white.
- Spread pesto generously and assemble:
- Don't be shy with the pesto; this is what makes the dish come alive. Halve each soft-boiled egg and nestle it into the pesto, then finish with flaky sea salt, a crack of black pepper, and chili flakes or microgreens if you're feeling fancy.
Save The first time I nailed the timing on all three components—pesto ready, egg perfectly jammy, toast still warm—I felt this small, quiet pride. It's the kind of dish that reminds you why breakfast matters, why taking fifteen minutes to do something right can shift your entire mood for the day ahead.
Why the Sourdough Matters
Sourdough's natural tang creates a flavor bridge between the earthiness of the spinach and the richness of the egg yolk in a way that bland bread just can't manage. The slightly chewy crumb also holds up to the pesto and the moisture from the egg without falling apart or becoming soggy, which is quietly important. If you can find a good bakery nearby, the difference between their sourdough and grocery store versions is absolutely worth noticing.
The Pesto Formula You Can Build On
Once you nail this spinach pesto, you'll realize the formula works with almost anything—swap basil for parsley or arugula, use walnuts instead of pine nuts, add a tablespoon of yogurt if you want it creamier. I've made versions with roasted garlic when I wanted something gentler, and with extra lemon when I needed brightness. The foundation is just soft greens, something crunchy, cheese, and olive oil, all brought together with acid.
Making This Dish Your Own
There's so much room to play here depending on your mood and what you have around. Some days I add thinly sliced avocado, other times roasted cherry tomatoes that have burst and concentrated their sweetness. A handful of microgreens adds a peppery note, and a pinch of chili flakes wakes everything up if the morning feels gray. The soft-boiled egg is really the only non-negotiable part—everything else is permission to make it yours.
- If eggs aren't your thing, a creamy dollop of ricotta or burrata will give you that same luxurious, runny element.
- Leftover pesto works beautifully on roasted vegetables, stirred into soups, or tossed with pasta the next day.
- Toast the bread ahead if you're short on time, and it'll still be good for an hour or two if you keep it in a cool place.
Save This is the kind of breakfast that feels both nourishing and indulgent, and somehow never gets old. Make it once and you'll find yourself coming back to it whenever you need something that feels both intentional and effortless.
Recipe Questions
- → How do I make smooth spinach pesto?
Combine fresh spinach, basil, nuts, garlic, Parmesan, and lemon juice in a food processor. Slowly add olive oil while blending until creamy and easily spreadable.
- → What’s the best way to soft-boil eggs?
Bring water to a gentle boil, carefully add eggs, and cook for 6 minutes for a jammy yolk. Transfer to ice water briefly before peeling.
- → Can I substitute pine nuts in the pesto?
Yes, walnuts or almonds work well as alternatives, providing a slightly different texture and flavor.
- → How should I toast the sourdough for best crunch?
Toast slices until golden and crisp, optionally brushing with melted butter for extra richness and flavor.
- → What garnishes complement this dish?
Flaky sea salt, freshly ground black pepper, chili flakes, or microgreens add brightness and an extra layer of taste.
