Pesto Egg Toast Delight - Meadow Cinder

# What You Need:

→ Eggs

01 - 2 large eggs

→ Bread

02 - 2 slices sourdough or country bread

→ Pesto

03 - 2 tablespoons basil pesto (store-bought or homemade)

→ Toppings

04 - 1 tablespoon extra virgin olive oil

05 - Salt and freshly ground black pepper, to taste

06 - 1 tablespoon grated Parmesan cheese (optional)

07 - 1 tablespoon chopped fresh basil (optional)

08 - Pinch of red pepper flakes (optional)

# Directions:

01 - Bring a small pot of water to a boil. Carefully lower in the eggs and simmer for 7 minutes. Immediately transfer eggs to an ice bath or rinse under cold water to halt cooking. Peel and set aside.

02 - While eggs cook, toast the bread slices until golden and crisp.

03 - Evenly spread 1 tablespoon of basil pesto over each slice of toasted bread.

04 - Slice each egg in half and arrange halves atop the pesto-covered toast.

05 - Drizzle olive oil over the assembled toast, season with salt and pepper, then sprinkle Parmesan, fresh basil, and red pepper flakes if desired.

06 - Present while warm for optimal flavor and texture.

# Expert Suggestions:

01 -

That jammy yolk is the kind of thing that makes you close your eyes for a second after the first bite.
It proves you don't need a complicated recipe to make breakfast feel special.
The pesto brings brightness that transforms ordinary toast into something craveable.

02 -

That seven-minute timing is not a suggestion, it's the difference between a runny yolk and a cooked one.
The ice bath stops everything immediately, so don't skip it or you'll end up with overcooked eggs.
Fresh, cold pesto tastes like a completely different thing than one that's been sitting out, so let it go from fridge to toast.

03 -

If you're cooking for more than two people, boil the eggs in a larger batch and keep them in the ice bath until you're ready to plate them all at once.
A really good pesto makes this dish, so if you're using jarred, taste it first and choose one you'd eat straight from the spoon.