Best Pesto Toast Recipe
Pesto toast with sunny-side-up eggs is a delightful way to start your day or enjoy a quick, flavorful meal. This recipe combines fresh homemade pesto, creamy feta cheese, and perfectly cooked eggs on toasted sourdough bread. It’s a perfect blend of rich flavors and textures that will leave you craving more.
Ingredients
For the Pesto
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, finely grated
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
For the Pesto Eggs on Toast
- 2 large eggs
- 2 slices of bread (sourdough or preferred type)
- 2 tablespoons creamy Macedonian Feta or other spreadable cheese
- Salt and pepper to taste
- Extra grated Parmesan and chili pepper flakes for garnish
Directions
Making the Pesto
- Combine Ingredients: In a food processor, add 2 cups of fresh basil, 1/4 cup pine nuts, 1/2 teaspoon sea salt, 2 cloves of roughly chopped garlic, 1/2 cup finely grated Parmesan cheese, the zest of 1 lemon, and half of the lemon juice.
- Blend: Pulse the ingredients a few times to combine.
- Add Olive Oil: With the processor running, gradually add 1/4 cup of olive oil until the mixture is well blended. Set aside.
Preparing the Pesto Eggs on Toast
- Heat the Pan: Heat a non-stick frying pan over medium-high heat.
- Cook the Eggs: Spread 2 tablespoons of the prepared pesto in the pan. Crack 2 large eggs over the pesto, one at a time, and season with salt and pepper. Cook the eggs sunny-side up for 4-5 minutes until the whites are opaque.
- Toast the Bread: While the eggs are cooking, toast 2 slices of bread.
- Spread the Feta: Spread each toast with 1 tablespoon of creamy Macedonian Feta or your preferred spreadable cheese.
- Assemble the Toast: Transfer the cooked eggs onto the prepared toast.
- Garnish: Garnish with extra grated Parmesan and chili pepper flakes to taste.
Serving
Serve immediately for the best flavor and texture. Enjoy this delicious pesto toast with a side of fresh fruit or a simple salad for a complete meal.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 450 per serving
- Servings: 2
This Best Pesto Toast Recipe is perfect for breakfast, brunch, or even a quick dinner. The homemade pesto adds a fresh and vibrant flavor, while the creamy feta and sunny-side-up eggs create a rich and satisfying bite. Give it a try and enjoy this delightful dish any time of the day!
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Best Pesto toast Recipe
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
2 large eggs
2 slices of bread (sourdough or preferred type)
2 cups fresh basil
1/4 cup pine nuts
1/2 cup Parmesan cheese, finely grated
2 cloves garlic, roughly chopped
1/2 teaspoon sea salt
1 lemon, zested and juiced
1/4 cup olive oil
2 tablespoons creamy Macedonian Feta or other spreadable cheese
Instructions
For the Pesto:
In a food processor, combine basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half of the lemon juice.
Pulse a few times, then, with the processor running, gradually add the olive oil until the mixture is well blended.
For the Pesto Eggs on Toast:
Heat a non-stick frying pan over medium-high heat and spread 2 tablespoons of pesto in the pan.
Crack the eggs over the pesto, one at a time, seasoning with salt and pepper.
Toast the bread slices and spread with creamy Feta.
Cook eggs sunny-side up for 4-5 minutes until the whites are opaque.
Transfer the eggs onto the prepared toast.
Garnish with extra grated Parmesan and chili pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450 Kcal