Spinach Pesto Sourdough Toast (Print version)

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

# 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 for serving, optional

# Steps:

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 and 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. Transfer eggs to an ice bath for 2 minutes. Gently peel away the shells.
03 - While eggs cook, toast the sourdough slices until golden and crisp. Optionally, brush the warm toast with butter.
04 - Spread a generous layer of spinach pesto over each toast slice. Halve the soft-boiled eggs and place atop the pesto. Season with flaky sea salt, black pepper, and optional chili flakes or microgreens.
05 - Transfer to serving plates and serve immediately while warm.

# Cooking tips:

01 -
  • Ready in just 23 minutes, perfect for busy mornings or leisurely brunches
  • Packed with nutrients from fresh spinach, basil, and protein-rich eggs
  • The homemade pesto is versatile and can be made ahead for meal prep
  • Beautiful presentation makes it ideal for entertaining or special occasions
  • Easily customizable to suit dietary preferences and ingredient availability
02 -
  • Toast your pine nuts or walnuts in a dry pan until fragrant to enhance their flavor before making the pesto
  • Use high-quality extra virgin olive oil for the best flavor in your pesto
  • If your pesto is too thick, thin it with a tablespoon or two of pasta water or additional olive oil
  • For easier egg peeling, use eggs that are at least a week old rather than extremely fresh ones
  • Season the toast with flaky sea salt just before serving to maintain its delicate crunch and visual appeal
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