Basil Pesto & 6 Minute Egg on Toast

By Julia Gartland
Morning Meals :: Basil Pesto & 6 Minute Egg on Toast

Morning Meals :: Basil Pesto & 6 Minute Egg on Toast


The simplest breakfasts are often the most delicious. Much like the beloved avocado toast, it doesn’t take a lot of ingredients to form an addiction. My boyfriend made this delicious combination for me on a whim, and since then, I can’t get enough.  It’s the perfect flavor for a light, early Summer breakfast.


  • 2 large organic eggs
  • 2 slices bread, toasted
  • 2 tablespoons basil pesto (or store-bought)
  • 4-5 fresh basil leaves
  • Sea salt to taste
  • Freshly Ground Pepper


  1. Fill a small saucepan with water (enough to cover two eggs).  Bring water to a boil.
  2. In the meantime, fill a medium mixing bowl with ice water, set aside.
  3. Once water is boiling, carefully drop in two eggs using a slotted spoon.  Set your timer for 6 minutes.  Cook eggs in boiling water for exactly 6 minutes – set your timer!  Remove and carefully add to ice bath.  Let sit for 2-3 minutes, before shelling.
  4. Spread pesto over sliced toast.  Cut soft-boiled eggs in half and place over pesto toast.  Top with fresh basil leaves, sea salt and fresh ground pepper.
Morning Meals :: Basil Pesto & 6 Minute Egg on Toast

Comments (6)

  1. Girl Named Allyn says:

    Oooh… we normally do avocado and egg on toast ( but now that basil is everywhere, this really has to happen.

  2. Anne Marie says:

    Love soft boiled eggs, chopped avocado, course sea salt, and red pepper flakes. Now I want to add pesto!

  3. glamourdrops says:

    Ah that does look yum! So simple. Aren’t the best combinations always the ones where we go “yeah, that makes sense!!”

  4. Pam says:

    Wow, I need to try this…never thought of pesto and eggs together!!

Leave a Reply

Your email address will not be published. Required fields are marked *