Easy homemade pesto on toast topped with tomatoes and an egg.
The Deets
Pesto (well, actually garlic) is my one true love, and it’s the star of so many meals I whip up. This is my go-to pesto recipe, one I almost always have stocked in my fridge. It’s a kitchen staple for me because it pairs perfectly with everything—pasta, eggs, sandwiches, pizza, you name it. The beauty of pesto is its versatility: if you’re out of pine nuts, feel free to swap them for pistachios, and if you don’t have basil, arugula makes a great substitute. To make this delicious pesto, all you need is a food processor. You’ll blend together fresh basil leaves, extra virgin olive oil, garlic (lots of it, of course), parmesan cheese, pine nuts, salt, and pepper.
Once the pesto is ready, the fun part begins! Start by cooking up an egg to your liking and toasting a slice of sourdough bread. Spread a generous layer of the homemade pesto onto your toast, top it with juicy tomatoes, and finish with your cooked egg. And don’t forget one of the best parts—load it up with plenty of freshly grated parmesan to tie everything together. It’s simple, flavorful, and bound to make your taste buds happy! Let me know what you think in the comments. Be sure to check out all of my other toast recipes here.
Pesto toast with tomatoes and eggs
Ingredients
Pesto
- 3/4 cup basil leaves
- 3/4 cup EVOO
- 2 garlic cloves
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts
- sea salt and pepper
The rest
- bread of choice
- cherry tomatoes
- parmesan cheese for topping
- 1 egg
- oil for frying
Instructions
- Blend all pesto ingredients in a food processor until combined. Taste test and adjust accordingly.
- Coat bread in olive oil and cook for 2-3 min per side.
- Add pesto to toast and top with sliced cherry tomatoes
- Add oil or butter to a pan. Crack egg in pan and cook on medium heat to your desired likeness. Add to toast and top with grated parmesan. Enjoy!
