Tomato Pesto Egg Toast Melts
Jammy eggs and pesto turn basic toast into a warm, melty breakfast you can make any day.
Prep: 7 · Cook: 13 · Total: 20 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)
INSPIRED BY
I wanted something faster than a breakfast sandwich but just as satisfying. Pesto plus tomatoes makes the whole kitchen smell like brunch.
Story
This is the kind of breakfast I make when I want to feel like I have it together, even if I am in a hurry. The pesto does a lot of the heavy lifting, so it tastes bold without extra work. If you love a runny yolk, keep an eye on the eggs and pull them early. Then do not forget the black pepper.
By Casey
Ingredients
- 2 thick slices bread (sourdough or country loaf)
- 2 tbsp basil pesto
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/2 tsp kosher salt
- 1 small garlic clove, grated
- 2 eggs
- 1/3 cup shredded mozzarella
- Black pepper
- Crushed red pepper (optional)
Instructions
- Toast the bread lightly so it is just barely crisp. Spread each slice with pesto.
- Heat olive oil in a skillet over medium. Add tomatoes, salt, and garlic, cook 3 to 4 minutes until tomatoes soften and get saucy.
- Push tomatoes to the edges and crack in the eggs. Cover and cook 3 to 5 minutes, until whites set and yolks are still soft.
- Spoon some tomatoes over each pesto toast. Top each with an egg.
- Sprinkle mozzarella over the top. Broil 1 minute until bubbly, or cover the pan 1 to 2 minutes to melt.
- Finish with black pepper and red pepper if using. Serve right away.
Chef Tips
- For extra protein, add a slice of turkey or ham under the egg.
- No broiler, cover the toast with a bowl to trap heat and melt the cheese.
- Use store-bought pesto, then brighten with a squeeze of lemon if it tastes flat.
Cook's Notes
- Toast the bread lightly at the start, it will crisp more when it hits the heat again.
- If your pesto is salty, start with 1/4 tsp salt in the tomatoes and adjust later.
- Broilers vary, stay close so the cheese melts without burning.