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Spinach Pesto Sourdough Toast

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 350
A vibrant and flavorful breakfast featuring homemade spinach pesto, soft-boiled eggs, and toasted sourdough bread for a satisfying start to your day.

Ingredients

Spinach Pesto

  • 2 cups fresh baby spinach, packed
  • 0.25 cup fresh basil leaves
  • 0.25 cup toasted pine nuts
  • 1 small garlic clove
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • to taste Salt and black pepper

Toast and Eggs

  • 2 large slices sourdough bread
  • 2 large eggs
  • 1 tablespoon unsalted butter (optional)
  • to taste Freshly ground black pepper
  • for garnish Flaky sea salt, chili flakes or microgreens (optional for serving)

Instructions 

  • Combine spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. Drizzle in olive oil until smooth. Season with salt and pepper.
  • Bring water to a gentle boil. Carefully lower eggs and cook for 6 minutes. Transfer to ice bath for 2 minutes, then peel.
  • Toast sourdough slices until golden. Optionally brush with butter while hot.
  • Spread pesto on toast. Halve eggs and place on top. Season with sea salt, black pepper, and optional chili flakes or microgreens.
  • Serve immediately while warm.

Notes

For extra richness, brush the toast with butter before adding pesto.
Calories: 350kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Eggs, Pesto, Spinach