This breakfast toast has pistachio pesto, a fried egg and pepperoncini piccante
The Deets
This might just be your new go-to weekend breakfast: pistachio pesto toast topped with crispy parmesan chips, a perfectly fried egg, and a little kick of spice from pepperoncini piccante. It’s packed with flavor and texture, making every bite a satisfying mix of savory, crunchy, and spicy. I love starting my mornings with something that feels a little extra special, and this breakfast does exactly that without being too complicated.
The star of the show here is the pistachio pesto. It adds a nutty richness that pairs beautifully with the peppery parmesan crisps and the richness of the fried egg. If you haven’t made pistachio pesto before, it’s a fun twist on the classic, and the flavors are so vibrant. You just blend together roasted pistachios, fresh basil, garlic, olive oil, and a bit of parmesan for good measure. Spread it generously over a slice of toast, and it instantly transforms an ordinary breakfast into something gourmet.
Of course, I have to mention the parmesan crisps—these little bites of cheesy goodness are a game changer! I’ve said it before, and I’ll say it again: they are so easy to bake at home, and they make everything better. All you need is some freshly grated parmesan, a hot oven, and a few minutes of baking. Once they’re golden and crisp, they add the perfect crunch to the toast, balancing out the softness of the egg and the smooth pesto. You can even snack on them while you cook!
The fried egg on top ties it all together, with the yolk breaking over the toast and adding that irresistible creaminess. And then there’s the pepperoncini piccante—a slightly tangy, spicy addition that gives the dish a little heat and keeps things interesting. It’s just the right amount of kick to wake up your taste buds without overwhelming the other flavors.
What I love most about this recipe is how all the elements come together in such a satisfying way, yet it’s so easy to put together. Whether you’re making it for a lazy weekend brunch or just treating yourself to something special, this pistachio pesto toast is bound to become a regular in your breakfast rotation. Give it a try, and you’ll see why I can’t get enough!
Pistachio pesto toast with parmesan crisps, a fried egg and pepperoncini piccante
Ingredients
- 1 Egg
- Bread of choice (this is a Frances pan loaf)
- 1 tsp Pepperoncini piccante spread
- 1 cup Parmesan (yields about 4-5 chips)
- Salt/pepper
The pesto
- 3/4 cup Basil leaves
- 3/4 cup EVOO
- 2 Garlic cloves
- 1/2 cup Parmesan cheese
- 1/4 cup Pistachios
- Salt/pepper
Instructions
- Make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
- Preheat oven to 400 and line a baking sheet with parchment paper. Grate cheese and form into thick heaps. Bake for about 5 min or until golden brown.
- Coat bread in olive oil and cook about 2-3 min per side. Remove and add oil/butter. Crack an egg and cook for about 3 min for sunny side up.
- Spread pesto on toast and top with parmesan crisps, egg and pepperoncini piccante for a little heat. Enjoy!
