Spinach Pesto Sourdough Toast (Printable)

Crisp sourdough layered with vibrant spinach pesto and a soft-boiled egg for a fresh, satisfying dish.

# What You’ll 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
12 - Freshly ground black pepper to taste
13 - Flaky sea salt for garnish
14 - Chili flakes or microgreens, optional for serving

# How-To:

01 - In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice. 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. Lower eggs in carefully and cook for 6 minutes for a soft, jammy yolk. Remove eggs and transfer 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.
04 - Spread a generous layer of spinach pesto over each toasted slice. Halve the soft-boiled eggs and position atop the pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm.

# Expert Advice:

01 -
  • The pesto comes together faster than you'd think, and tastes nothing like anything bottled.
  • That runny yolk on warm toast is basically edible comfort, the kind of thing that makes you feel taken care of.
02 -
  • Room temperature eggs peel so much better than cold ones, I wasted probably a dozen eggs learning this the hard way.
  • The pesto can be made up to two days ahead and stored in a jar, which actually deepens the flavors and makes mornings easier.
03 -
  • If you're making pesto for the week, store it in a jar with plastic wrap pressed directly onto the surface to prevent browning.
  • Slightly undercook the eggs by five seconds if you prefer your yolk even runnier, because those six minutes are timing for a soft center, not a locked yolk.
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