Spinach Pesto Sourdough Toast
A vibrant and flavorful breakfast featuring 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 or walnuts
- 1 small garlic clove
- 0.25 cup grated Parmesan cheese
- 0.25 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- to taste Salt and black pepper
Sourdough Toast
- 2 large slices sourdough bread
- 2 large eggs
- 1 tablespoon unsalted butter, optional
- to taste Freshly ground black pepper
- for garnish Flaky sea salt
- optional Chili flakes or microgreens
Instructions
- Blend spinach, basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Drizzle in olive oil until smooth.
- Bring water to a gentle boil, cook eggs for 6 minutes, then transfer to an ice bath. Peel under running water.
- Toast sourdough slices until golden. Optional: brush with butter.
- Spread pesto on toast, halve eggs, and place on top. Season with salt, pepper, and optional chili or microgreens.
- Serve immediately while warm.
Notes
For extra richness, brush the toast with butter before adding pesto.