Spinach Pesto Sourdough Toast
A vibrant and flavorful breakfast featuring fresh spinach pesto topped with soft-boiled eggs on toasted sourdough bread.
Ingredients
Spinach Pesto
- 2 cups fresh baby spinach, packed
- 0.25 cup fresh basil leaves
- 0.25 cup toasted pine nuts or walnuts
- 1 small garlic clove
- 0.25 cup grated Parmesan cheese
- 0.25 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- to taste Salt and black pepper
Sourdough Toast
- 2 large slices sourdough bread
- 2 large eggs
- 1 tablespoon unsalted butter, optional
Garnish
- to taste Flaky sea salt, black pepper, chili flakes or microgreens
Instructions
- Blend spinach, basil, nuts, garlic, Parmesan, and lemon in a food processor until finely chopped. Drizzle in olive oil and blend until smooth. Season with salt and pepper.
- Bring water to a boil, carefully lower eggs, and cook for 6 minutes. Transfer to ice bath for 2 minutes, peel gently.
- Toast sourdough slices until golden. Optional: brush with butter while hot.
- Spread pesto on toast, halved soft-boiled eggs on top. Season with salt, pepper, and optional chili flakes or microgreens.
- Serve immediately while warm.
Notes
For extra richness, brush the toast with butter before adding the pesto.