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.
Ingredients:
- 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
Instructions:
- Fill a small saucepan with water (enough to cover two eggs). Bring water to a boil.
- In the meantime, fill a medium mixing bowl with ice water, set aside.
- 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.
- 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.
Oooh… we normally do avocado and egg on toast (http://girlnamedallyn.wordpress.com/2014/05/26/egg-and-avocado-toast/) but now that basil is everywhere, this really has to happen.
Love soft boiled eggs, chopped avocado, course sea salt, and red pepper flakes. Now I want to add pesto!
Ah that does look yum! So simple. Aren’t the best combinations always the ones where we go “yeah, that makes sense!!”
Wow, I need to try this…never thought of pesto and eggs together!!