Spinach Pesto Sourdough Toast (Printable Version)

Crispy sourdough topped with fresh spinach pesto and a perfectly soft-boiled egg.

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

# Steps:

01 - In a food processor, combine spinach, basil, pine nuts, garlic, Parmesan cheese, 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. Carefully lower the eggs into the water and cook for 6 minutes to achieve a soft, jammy yolk. Remove eggs with a slotted spoon 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 the warm toast with butter for additional richness.
04 - Spread a generous layer of spinach pesto over each toasted slice. Halve the soft-boiled eggs and position on top of the pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm to maximize flavor and textural contrast.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than brewing a good cup of coffee.
  • The spinach pesto means you're eating your greens before most people have finished their first cup of tea.
  • That soft-boiled egg yolk becomes your sauce, making every bite creamy without any cream.
02 -
  • The timing on those eggs is everything—go 30 seconds over and the yolk becomes less of a sauce and more of a solid, which defeats the whole purpose.
  • Don't skip the ice bath; it stops the cooking process and makes peeling infinitely easier than guessing.
03 -
  • Make your pesto the night before if you want an even easier morning—it keeps beautifully in the fridge and tastes even more developed the next day.
  • If you don't have pine nuts, toasted sunflower seeds work surprisingly well and bring their own kind of richness without the price tag.
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