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Pesto Egg Toast with Parmesan, served on a plate with green pesto in the background

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
Cook Time 4 minutes
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.