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Healthy pesto eggs on toast

This recipe guides you through creating a healthy and flavorful breakfast or brunch featuring homemade pesto-infused fried eggs, served alongside lightly sautéed tomatoes and spinach, all perched on crisp rye sourdough toast. It’s a vibrant and satisfying dish.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 675.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2-4 thin slices rye sourdough about 70g total, depending on the size of the loaf
  • 2 eggs
  • 170 g tomatoes on-the-vine
  • 160 g baby spinach
  • pinch of chilli flakes optional
  • 1 garlic clove
  • 10 g basil
  • 1 tbsp pine nuts
  • 1 tbsp rapeseed oil
  • 1 tbsp finely grated parmesan or vegetarian alternative

Equipment

  • 1 Frying Pan Non-stick is ideal for eggs.
  • 1 Small Food Processor Alternatively, a mortar and pestle for pesto.
  • 1 Toaster Or a grill pan for the sourdough.
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Prepare the pesto by combining the garlic clove, basil, pine nuts, rapeseed oil, and parmesan in a small food processor. Pulse until a coarse, well-combined paste forms, then season to taste.
  2. Toast the rye sourdough slices until they are golden brown and crisp to your preference.
  3. Heat a non-stick frying pan over medium heat. Crack the eggs into the pan and fry to your desired doneness, ideally with a runny yolk. Season with a pinch of chili flakes (if using), salt, and pepper.
  4. While the eggs are cooking, quickly sauté the baby spinach and tomatoes on-the-vine in a separate pan or the same pan after removing the eggs. Cook for 1-2 minutes until the spinach wilts and the tomatoes are warmed through.
  5. Spread a generous layer of the prepared pesto onto each slice of toasted sourdough.
  6. Evenly distribute the sautéed spinach and tomatoes over the pesto-covered toast.
  7. Carefully place one or two fried eggs on top of the vegetables.
  8. Garnish with additional fresh basil leaves or a sprinkle of extra parmesan, if desired.
  9. Serve the healthy pesto eggs on toast immediately for the best flavor and texture.

Notes

For the pesto, briefly toasting the pine nuts before blending with basil, garlic, and oil will significantly deepen their flavor. If rapeseed oil is unavailable, a high-quality extra virgin olive oil can provide a more traditional pesto profile. When cooking the eggs, aim for perfectly runny yolks to create a rich sauce with the pesto and toast; overcooked yolks can make the dish dry. Lightly sauté the tomatoes and spinach just until warmed and slightly wilted to preserve their fresh texture and vibrant color. Ensure the rye sourdough is toasted to a golden crispness for an optimal textural contrast, and finish with a pinch of flaky sea salt on the eggs for enhanced flavor.