Spinach Pesto Sourdough Toast (Print View)

Crisp sourdough with fresh spinach pesto and a gently cooked soft-boiled egg topping.

# Components:

→ 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 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
12 - Freshly ground black pepper to taste
13 - Flaky sea salt for garnish
14 - Chili flakes or microgreens, optional for serving

# Directions:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. 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. Carefully lower eggs and cook for 6 minutes to achieve soft, jammy yolk. Transfer eggs 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 for enhanced richness.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and position atop pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Transfer to serving plates immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but comes together in under 25 minutes without stress or mess.
  • The creamy yolk runs into the pesto in the most delicious way, turning something simple into something genuinely craveable.
  • You can make the pesto ahead and keep it in the fridge for days, so mornings become even easier.
02 -
  • Room temperature eggs are non-negotiable if you want them to cook evenly—cold eggs straight from the fridge will throw off your timing and you'll end up with a hard yolk, which defeats the whole purpose.
  • Make your pesto right before you eat it rather than hours ahead; the spinach will darken and lose some of its brightness if it sits too long, though it'll still taste delicious.
03 -
  • If you're making this for more than two people, make the pesto in batches rather than trying to crowd the food processor—it pulse-chops much more evenly that way.
  • Keep an ice bath ready before you even boil the water; having it waiting means you can move quickly and get those eggs to exactly the texture you want.
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