Spinach Pesto Sourdough Toast (Print Version)

Crisp sourdough slices dressed with fresh spinach pesto and soft-boiled eggs for a light 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 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

# How To Make:

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 smooth and spreadable. Season with salt and black pepper to taste.
02 - Bring a saucepan of water to a gentle boil. Carefully lower eggs and cook for 6 minutes for soft, jammy yolks. Remove eggs and transfer to an ice bath for 2 minutes. Peel gently.
03 - While eggs cook, toast sourdough slices until golden and crisp. Optionally brush with butter while hot.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and place atop pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm.

# Expert Advice:

01 -
  • It's ready in less than 25 minutes, which means you can have something elegant without the fuss.
  • Spinach pesto tastes restaurant-quality but comes together in your food processor while eggs cook.
  • The combination of creamy yolk, herbaceous pesto, and crispy toast is honestly addictive.
  • Works equally well for a quick breakfast or an impressive brunch you didn't overthink.
02 -
  • Don't skip the ice bath for the eggs—I learned this the hard way when my yolks turned that sad gray color because I didn't cool them quickly enough.
  • Make the pesto first, before you boil the eggs; it's one less thing to do when everything is hot and you're trying to plate it all at once.
  • Room-temperature eggs cook more evenly than cold ones, which means more predictable jammy yolks.
03 -
  • Toast your pine nuts in a dry skillet for just a few minutes before using them; this unlocks flavors that raw nuts can't offer.
  • Make extra pesto and keep it in a jar with a thin layer of olive oil on top; it keeps for a week and transforms pasta, eggs, or roasted vegetables.
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