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Tomato Pesto Breakfast Toast: A Flavorful Morning Bite

Tomato Pesto Breakfast Toast

Crisp sourdough is spread with basil pesto, topped with lightly warmed ripe tomatoes, and finished with a fried egg. Parmesan or feta, fresh basil, and red-pepper flakes make each serving especially flavorful.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Toast and Toppings
  • 4 slices, about 120–160 g total Sourdough or other sturdy rustic bread
  • 1/4 cup, about 60 g Basil pesto
  • 2 about 300 g total, thinly sliced Medium ripe tomatoes
Eggs and Seasoning
  • 2 eggs Large eggs
  • 1 tablespoon, divided Olive oil
  • 1/4 teaspoon, plus more to taste Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
Optional Finishes
  • 2 tablespoons Grated Parmesan or crumbled feta
  • 1 tablespoon, sliced or torn Fresh basil leaves
  • 1 pinch Red-pepper flakes

Method
 

Step-by-Step
  1. Toast 4 slices of sourdough or sturdy rustic bread until crisp and lightly browned. Use a toaster, or arrange the bread on a baking sheet and toast at 425°F/220°C for 5–7 minutes, turning once.
  2. Spread about 1 tablespoon of basil pesto over each slice, reaching close to the edges so every bite has pesto flavor.
  3. Heat 1 teaspoon of the olive oil in a nonstick skillet over medium heat. Add the sliced tomatoes in a single layer and cook for 1–2 minutes per side, just until warmed and lightly browned. Season with a little kosher salt and black pepper.
  4. Add the remaining 2 teaspoons olive oil to the skillet. Fry the eggs for about 2–3 minutes, or until the whites are set and the yolks remain runny. Cover the pan briefly if you prefer firmer whites.
  5. Arrange the warm tomatoes over the pesto toast and top each serving with a fried egg. Finish with Parmesan or feta, fresh basil, black pepper, and red-pepper flakes, if using, then serve immediately.

Notes

Salt the tomatoes immediately before assembling so they do not release too much moisture into the toast. For a fresher version, use the tomato slices raw instead of warming them. Thick, crusty bread works best. If frying an egg directly in pesto, use medium-low heat because the oil and cheese in pesto can scorch quickly; frying the eggs separately offers better control.