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Some recipes are so simple yet so satisfying that they instantly earn a permanent spot in your weekly rotation. For me, this pesto egg toast with Parmesan cheese is one of those recipes. It takes just minutes to prepare, but it feels indulgent – the kind of breakfast or lunch you’d expect from a cozy café.

The beauty of this recipe lies in the combination of flavors and textures. The toast provides a warm, crunchy base. The pesto adds a burst of herby richness, and the egg – with its runny yolk – creates a silky sauce that soaks into the bread. A final shower of freshly grated Parmesan ties everything together with its nutty, salty punch. It’s comfort food with a gourmet twist, yet it’s quick enough for busy mornings.

Why This Recipe Works Anytime of Day

While I often enjoy this toast for breakfast, it’s just as satisfying for brunch or a light dinner. The protein from the eggs and healthy fats from the olive oil in the pesto keep you full and energized. Paired with a side salad or some fresh fruit, it’s a balanced meal that doesn’t feel heavy.

This versatility also makes it a great choice when you want something that feels special without too much effort. It’s easy enough for a weekday and impressive enough to serve to guests.

A Nutrient Boost in Every Bite

Thanks to the eggs and Parmesan, this toast is rich in protein, which supports muscle health and keeps hunger at bay. Pesto brings in healthy fats and antioxidants from basil, garlic, and pine nuts (or whichever nuts your pesto uses).

Choosing a whole-grain or sourdough bread boosts the fiber content, making it even more satisfying. You can also opt for homemade pesto to control the salt and oil levels, or use a store-bought version when you need to save time.

Tips for Perfect Pesto Egg Toast

• Bread choice matters – A sturdy bread like sourdough or ciabatta holds up best under the toppings.
• Don’t overcook the eggs – Keep the yolks slightly runny for a richer texture and flavor.
• Grate Parmesan fresh – Pre-grated cheese won’t melt or taste as good as freshly grated.
• Add extras – A slice of tomato, smashed avocado, or even a sprinkle of chili flakes can change the flavor profile in fun ways.

Let’s Talk Pesto

Traditional pesto is made with basil, garlic, Parmesan, pine nuts, and olive oil. But don’t feel limited to the classic recipe – arugula pesto adds a peppery kick, while spinach pesto boosts the nutrient content. You can even experiment with walnut or almond pesto for a slightly different flavor.

Serving Suggestions

Serve your pesto egg toast with a simple green salad for a light lunch or alongside roasted vegetables for a heartier meal. For brunch, pair it with fresh fruit, coffee, or a smoothie for a balanced plate.

If you’re hosting, you can set up a “toast bar” where guests choose their bread, pesto type, and toppings. It’s interactive, customizable, and always a hit.

Make It Your Own

One of my favorite variations is to layer a slice of fresh mozzarella between the pesto and the egg – it turns the toast into something even more indulgent. Another option is to use flavored pestos, like sun-dried tomato pesto, for a richer, sweeter taste.

Whether you make this once in a while or several times a week, pesto egg toast with Parmesan cheese is a recipe worth keeping in your back pocket. It’s quick, flavorful, and endlessly customizable – proof that the simplest dishes can sometimes be the most satisfying.

How to Make Pesto Egg Toast

Pesto Egg Toast with Parmesan Cheese

A quick and flavorful toast topped with creamy pesto, perfectly fried eggs, and freshly grated Parmesan cheese. Ideal for breakfast, brunch, or lunch.

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Prep Time 5 minutes mins

Cook Time 4 minutes mins

Servings: 2

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 2 slices of sturdy bread sourdough or ciabatta
• 2 large eggs
• 2 tbsp pesto basil or your favorite variety
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp olive oil or butter for frying
• Salt and pepper to taste

Method

 

1. Toast the bread slices until golden and crisp.
2. Spread 1 tablespoon of pesto on each slice of toast.
3. Heat olive oil or butter in a skillet over medium heat.
4. Crack the eggs into the skillet and cook until the whites are set but the yolks are still slightly runny (or to your preferred doneness).
5. Place one egg on each slice of pesto toast.
6. Sprinkle generously with freshly grated Parmesan cheese.
7. Season with salt and pepper to taste. Serve immediately.

Notes

For extra flavor, add sliced tomatoes, smashed avocado, or a sprinkle of chili flakes.

Use whole-grain bread for more fiber and a nuttier flavor.

Freshly grated Parmesan melts better and tastes fresher than pre-grated.

Lotus Biscoff Cheesecake with Berries

This Lotus Biscoff Cheesecake with a creamy filling and a tangy berry topping is the perfect dessert for any occasion. Easy to make and irresistibly delicious.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

cooling time 1 hour hr

Total Time 2 hours hrs 25 minutes mins

Servings: 12 slices

Course: Dessert

Ingredients Method

Ingredients

  

For the crust

• 250 g Lotus Biscoff cookies
• 70-90 g melted butter add gradually – you may need more or less depending on the texture

For the cheesecake filling

• 500 g quark
• 200 g cream cheese
• 3 eggs
• 1 tsp vanilla extract
• 200 ml heavy cream
• 2 tbsp flour
• 2 tbsp cornstarch
• 1/2 cup sugar add more or less to your liking
• zest of 1/2 lemon

For the berry topping

• 300 g frozen berries (your choice)
• 120 ml water
• 2 tbsp sugar add more or less to your liking
• 1-2 tbsp cornstarch

Method

 

1. Melt the butter and crush the Lotus Biscoff cookies. Mix both until combined. Press the mixture into a 26 cm springform pan and put it in the refrigerator.
2. In a large bowl, mix cream cheese, quark, sugar, vanilla extract, and heavy cream until smooth. Add the eggs and mix until fully incorporated.

   Fold in flour, cornstarch, and lemon zest.
3. Pour the mixture over the chilled crust and bake in a preheated oven at 160 °C for about 1 hour.
4. While the cheesecake is baking, prepare the berry topping: heat frozen berries with water and sugar in a small saucepan.

   Blend the mixture, then stir the cornstarch with a little cold water and add to the berries.

   Bring to a brief boil until thickened.
5. Once the cheesecake is baked, pour the hot berry sauce over the cake.

   Let cool and decorate with berries or toppings of your choice.