There’s something truly magical about a perfectly crisp piece of toast topped with a rich, flavorful spread and a velvety egg. This Sun-Dried Tomato Pesto Egg Toast is a simple yet elegant dish that transforms everyday ingredients into a gourmet experience. Whether you’re making a quick breakfast, a satisfying brunch, or a light dinner, this toast is bound to become a favorite.

The deep, tangy flavor of sun-dried tomatoes blended into a creamy pesto creates a bold contrast with the soft, runny egg. The crunch of the toasted bread, the richness of the egg yolk, and the intense umami of the pesto come together in perfect harmony. Plus, it’s incredibly easy to make, meaning you can whip this up even on your busiest mornings.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just a few minutes with minimal effort.
• Rich in Flavor: Sun-dried tomatoes add a delicious tangy-sweet depth.
• Customizable: Use your favorite bread, adjust seasoning, or add extra toppings.
• Nutritious & Satisfying: Packed with protein, healthy fats, and bold flavors.
• Perfect for Any Meal: Great for breakfast, brunch, lunch, or even a light dinner.

Ingredients You’ll Need

For the Sun-Dried Tomato Pesto:

• ½ cup sun-dried tomatoes (packed in oil, drained)
• ¼ cup olive oil
• ¼ cup almonds
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon lemon juice

For the Toast:

• 2 slices of bread (sourdough, whole wheat, or your favorite)
• 2 eggs
• 1 tablespoon butter or olive oil (for frying)
• A pinch of salt and pepper
• Fresh basil or microgreens for garnish

How to Make Sun-Dried Tomato Pesto Egg Toast

Step 1: Prepare the Sun-Dried Tomato Pesto

Start by making the pesto. In a food processor, combine the sun-dried tomatoes, olive oil, almonds, garlic, Parmesan cheese, salt, black pepper, oregano, and lemon juice. Blend until you achieve a smooth yet slightly textured consistency. If it’s too thick, add a bit more olive oil to loosen it up.

Taste and adjust seasoning if needed—sometimes an extra squeeze of lemon can brighten everything up beautifully! Set the pesto aside while you prepare the toast and eggs.

Step 2: Toast the Bread

Choose your favorite bread and toast it until golden and crispy. You can do this in a toaster or on a pan with a little butter or olive oil for extra flavor. The key here is to get a good crunch so that the pesto and egg don’t make the toast soggy.

Step 3: Cook the Eggs

Heat a non-stick pan over medium heat and melt the butter or drizzle in some olive oil. Crack the eggs into the pan and cook them to your preferred doneness—whether it’s sunny-side-up with a runny yolk or over-easy for a lightly cooked top. Sprinkle with a pinch of salt and pepper for seasoning.

If you love a crispy egg edge, let it cook undisturbed for an extra minute. The contrast between the crispy white and the soft yolk is simply irresistible!

Step 4: Assemble the Toast

Spread a generous layer of the sun-dried tomato pesto onto the toasted bread. Carefully place the cooked egg on top and finish with fresh basil or microgreens for a burst of freshness.

Step 5: Enjoy!

Cut into the toast, let the yolk run into the pesto, and take that first delicious bite. It’s creamy, crunchy, tangy, and oh-so-satisfying!

Helpful Tips

• Make-Ahead Pesto: You can prepare the sun-dried tomato pesto in advance and store it in an airtight container in the fridge for up to a week. This makes breakfast even quicker!
• Bread Choices: A hearty, crusty bread like sourdough works best since it holds up well under the toppings.
• Egg Options: If you prefer scrambled or poached eggs, go for it! This recipe is super flexible.
• Extra Toppings: Want more texture? Add crushed nuts, crumbled feta, or a sprinkle of red pepper flakes for heat.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Notes

• This pesto also works great as a pasta sauce, sandwich spread, or even a dip for veggies.
• If you don’t have almonds, you can substitute with cashews or walnuts.
• You can make this recipe dairy-free by skipping the Parmesan cheese or using a plant-based alternative.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: ~12g
• Carbohydrates: ~28g
• Fat: ~22g
• Fiber: ~4g

Frequently Asked Questions

Can I use store-bought sun-dried tomato pesto?

Absolutely! If you’re short on time, a good-quality store-bought version will work just fine. But making it from scratch really brings out the fresh flavors.

What’s the best bread for this toast?

Sourdough, whole wheat, or a rustic country loaf are great options. They provide a sturdy base that won’t get soggy under the pesto and egg.

Can I make this without nuts?

Yes! If you have a nut allergy, you can substitute the almonds with sunflower seeds or simply omit them. The pesto will still be delicious.

How can I store leftover pesto?

Keep it in an airtight container in the refrigerator for up to a week. You can also freeze it in small portions for longer storage.

Storage Instructions

If you have leftover pesto, store it in a sealed container in the fridge for up to a week. It also freezes well—just portion it into an ice cube tray, freeze, and transfer to a bag for easy use later.

The toast and eggs are best enjoyed fresh, but if you need to reheat, warm the toast in a dry pan to restore crispiness and cook a fresh egg.

Related Recipes

If you liked this Sun-Dried Tomato Pesto Egg Toast, you might also enjoy:

• Chicken Cordon Bleu Meatloaf: A Comforting Twist on a Classic Dish

Conclusion

This Sun-Dried Tomato Pesto Egg Toast is a game-changer for breakfast and beyond. It’s quick, flavorful, and incredibly satisfying. Whether you’re indulging in a slow morning or need a speedy meal, this recipe is a must-try. Give it a go, and don’t forget to share your delicious creations!

Let me know—how do you like your eggs on toast?

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