Spinach Pesto Sourdough Toast (Printer version)

Crisp sourdough with fresh spinach pesto and soft-boiled egg for a bright, nourishing bite.

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

# Directions:

01 - Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. 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 to achieve a soft, jammy yolk. Remove eggs and transfer immediately to an ice bath for 2 minutes. Peel gently under cool running water.
03 - While eggs cook, toast sourdough slices until golden and crisp. Optional: brush with butter while hot for enhanced richness.
04 - Spread a generous layer of spinach pesto over each toasted slice. Halve the soft-boiled eggs and arrange atop the pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm for optimal texture and flavor.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 23 minutes
  • Packed with nutrients from fresh spinach, basil, and protein-rich eggs
  • Beautiful presentation perfect for brunch or a light lunch
  • Customizable with your favorite nuts or additional toppings
  • The homemade spinach pesto is fresher and more flavorful than store-bought
02 -
  • Make extra pesto and store it in an airtight container with a thin layer of olive oil on top to prevent oxidation—it keeps for up to 5 days in the refrigerator
  • For perfectly jammy eggs every time, use a timer and adjust cooking time by 30 seconds based on egg size
  • Let the toast cool for 30 seconds before spreading pesto to prevent it from becoming too oily
  • Score the bottom of each egg with a pin before boiling to prevent cracking
  • Use high-quality sourdough bread for the best flavor and texture—day-old bread actually toasts better than fresh
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