Spinach Pesto Sourdough Toast (Print Version)

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

# Components:

→ 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

# Directions:

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 the 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.
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 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 - Serve immediately while warm.

# Expert Advice:

01 -
  • Quick and easy: From start to finish in just 23 minutes, making it perfect for busy mornings or a speedy light lunch.
  • Nutrient-rich: Packed with fresh baby spinach, basil, eggs, and healthy fats from olive oil and pine nuts.
  • Homemade pesto: A vibrant, freshly made spinach and basil pesto that beats anything from a jar.
  • Perfectly soft-boiled egg: A jammy yolk that adds luxurious richness to every bite.
  • Vegetarian-friendly: A satisfying meat-free meal that does not compromise on flavor or substance.
  • Easily adaptable: Simple swaps make it vegan, nut-free, or dairy-free with minimal effort.
02 -
  • Ice bath is essential: Transferring eggs to an ice bath immediately after cooking stops the process and gives you that perfect jammy yolk every time.
  • Make pesto ahead: The spinach pesto can be made up to one day in advance and stored in an airtight container in the refrigerator.
  • Toast just before serving: For maximum crunch, toast the sourdough right before assembling so it stays crisp under the pesto.
  • Season generously: Flaky sea salt on top of the finished toast makes a significant difference — do not skip it.
  • Control the garlic: If you prefer a milder pesto, use only half a garlic clove or briefly blanch the clove before blending.
  • Nut substitutions: Toasted walnuts or almonds work just as well as pine nuts and are often more budget-friendly.
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