Spinach Pesto Sourdough Toast (Printable Format)

Crisp sourdough topped with fresh spinach pesto and a perfectly soft-boiled egg for a light meal.

# What's Needed:

→ 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 Make It:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. With motor running, gradually drizzle in olive oil until pesto reaches smooth, spreadable consistency. Season with salt and black pepper to taste.
02 - Bring water in a saucepan to gentle boil. Carefully lower eggs into water and cook for 6 minutes to achieve soft, jammy yolk. Remove eggs with slotted spoon and transfer to ice bath for 2 minutes. Peel gently under cool running water.
03 - While eggs cook, toast sourdough slices until golden and crisp using toaster or grill pan. Optionally brush with butter while hot.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and arrange on top of pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm for optimal flavor and texture.

# Expert Advice:

01 -
  • It comes together in under 25 minutes but tastes like you spent your morning carefully.
  • The spinach pesto is so vibrant and garlicky that it transforms simple toast into something restaurant-worthy.
  • That soft-boiled egg yolk does the heavy lifting—no fancy sauce required.
02 -
  • Undercooked eggs are a real risk—the 6-minute timer is precise because eggs vary in size and altitude matters, so if your kitchen is above 5,000 feet, add 30 seconds.
  • Pesto oxidizes and darkens quickly, so make it as close to serving time as possible, and if you're making it ahead, press plastic wrap directly onto the surface to minimize air contact.
03 -
  • Make a double batch of pesto and freeze it in ice cube trays—you'll have pesto ready for toast, pasta, or stirred into soups for weeks.
  • If you're cooking for more than two people, soft-boil your eggs in stages so everyone gets theirs warm and jammy, not cold from sitting.
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