Pesto Fried Egg & Tomato Toast

This Pesto Fried Egg & Tomato Toast layers cashew pesto, summer tomatoes, and a fried egg on toasted sourdough for an easy, tasty breakfast.

This Breakfast Toast is one of my favorite ways to celebrate peak summer tomatoes, and it also happens to be the very first recipe I made with my homemade sourdough. Layered with a creamy cashew scallion pesto, juicy in-season tomatoes, and a perfectly fried egg, it’s a simple breakfast that lets fresh, seasonal ingredients shine.

The toasted sourdough provides the perfect crisp base for the rich pesto, while the runny egg creates a silky sauce that ties everything together. Whether you’re making the most of a summer tomato harvest or looking for an elevated weekend breakfast, this toast is fresh, satisfying, and packed with flavor in every bite.

Let me know what you think in the comments! If you enjoyed this, check out all of my toast recipes here.

• Toasts/Flatbreads

Pesto Fried Egg & Tomato Toast

This Pesto Fried Egg & Tomato Toast layers cashew pesto, summer tomatoes, and a fried egg on toasted sourdough for an easy, tasty breakfast.

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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!

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