This toast is the perfect summer snack! Topped with creamy cashew pesto, tomato, and a fried egg.
The Deets
Here’s my first official toast made with homemade sourdough, and I couldn’t be more excited to share it! This one is a bright, summery tomato breakfast creation featuring a creamy, rich cashew pesto spread on the perfectly toasted sourdough, topped with juicy heirloom tomatoes and a sunny-side-up fried egg. I made the cashew pesto from scratch using a blend of fresh basil, cashews, scallions, Greek yogurt, Parmesan, garlic, olive oil, and a pinch of salt and pepper for seasoning. I used Brightland olive oil for this as it’s my go-to! It’s the perfect balance of creamy, nutty, and savory flavors! You’re welcome to make your own pesto at home, or if you’re short on time, feel free to use a store-bought version—either way, it’s going to be delicious. This dish is so fresh and satisfying, yet comes together in no time. It’s the perfect weekend breakfast or brunch option that’s light but flavorful. Full recipe is below—enjoy, and have a wonderful weekend!
Let me know what you think in the comments! If you enjoyed this, check out all of my toast recipes here.
Ingredients
The creamy pesto
- 3/4 cup basil
- 1 tbsp cashews
- 1 scallion
- 1 heaping tbsp greek yogurt
- 1/4 cup grated parmesan
- 1 garlic clove
- A good glug of olive oil
- Salt / pepper
The rest:
- Heirloom tomatoes
- Sourdough bread
- Good olive oil I did Brightland Pizza oil
- Italian seasoning
- White wine vinegar
- Red pepper flakes
- Flaky sea salt
- 1 egg
- 1 tbsp butter
Instructions
- Blend pesto ingredients and season to taste. Coat bread in olive oil and cook for 2-3 min in a skillet.
- Season tomatoes with olive oil, vinegar, Italian seasoning, sea salt, pepper and red pepper flakes.
- Add butter to a pan and crack an egg. Season with salt and pepper. Cook until desired. Add pesto, tomatoes and egg to toast. Drizzle with a little more good olive oil. Enjoy!
