If you are on the hunt for a breakfast or brunch idea that feels fancy but is super easy to whip up, the Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe is your new best friend. This delightful dish combines the earthy freshness of pesto, the creamy tang of herbed goat cheese, and the satisfying crunch of perfectly toasted sourdough, all topped with gently cooked eggs that bring everything together. It’s a brilliant way to elevate simple ingredients into a mouthwatering meal that feels both comforting and special.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a joy because each one is simple yet essential, contributing unique flavors and textures that make this dish truly sing. From the vibrant green pesto to the creamy goat cheese, every component plays a crucial part in creating that irresistible harmony.
- 2 tablespoons pesto: Choose a fresh basil pesto for bright, herbaceous flavor and vibrant color.
- 2 eggs: Fresh eggs provide the silky richness that balances the sharpness of the cheese and pesto.
- Pinch of kosher salt: Enhances all the flavors without overpowering any single ingredient.
- Pinch of ground black pepper: Adds subtle warmth and complexity to the eggs.
- Pinch of red pepper flakes (optional): For those who love a little kick, these add a beautiful hint of heat.
- 2 slices sourdough bread: A sturdy, tangy base with a crunchy texture that contrasts the creamy toppings.
- 2 ounces herbed goat cheese: Adds a luscious, tangy creaminess infused with fresh herbs that ties all the flavors together.
How to Make Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe
Step 1: Prepare Your Pesto-Infused Pan
Start by preheating a medium frying pan over medium heat. Spread the pesto evenly across the surface of the pan. This step is a game changer because cooking the eggs on the pesto not only adds incredible flavor but keeps the eggs wonderfully moist and fragrant.
Step 2: Cook the Eggs to Perfection
Crack your eggs carefully into the pan on top of the pesto layer. Season them with your pinch of kosher salt, black pepper, and if you like a little heat, sprinkle on some red pepper flakes. Let the eggs cook gently for about 4 to 5 minutes, or until the whites are fully set but the yolks remain beautifully soft. This timing keeps the eggs tender and luscious.
Step 3: Toast and Top the Sourdough
While the eggs are cooking, toast your sourdough slices until golden and crisp. Immediately after toasting, spread the herbed goat cheese over each slice—warm toast helps the cheese soften, creating a creamy bed for your eggs.
Step 4: Assemble and Serve
Once your eggs are cooked and the sourdough is topped with cheese, place the eggs on top. This is where all the magic comes together—the bright pesto, tangy goat cheese, and perfectly cooked eggs resting on crusty bread. Serve immediately for the best experience!
How to Serve Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe
Garnishes
Adding simple garnishes like a few fresh basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of microgreens can elevate the presentation and add fresh, vibrant notes. A light scattering of cracked black pepper or a pinch of flaky sea salt can also refine the flavors beautifully.
Side Dishes
Pair this dish with a crisp side salad of mixed greens tossed in lemon vinaigrette, or perhaps some roasted cherry tomatoes for a juicy burst that complements the creaminess of the eggs. Light fruit salad or avocado slices also work wonderfully to round out the meal.
Creative Ways to Present
For a charming brunch centerpiece, serve the pesto eggs on sourdough toast on a wooden cutting board with sprigs of fresh herbs around. You can also layer the toasts on a serving platter and offer add-ons like extra goat cheese, pesto, or chili flakes so guests can customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately in airtight containers whenever possible. The pesto eggs can be refrigerated for up to two days, but it’s best to keep the toasted sourdough and herbed goat cheese apart to avoid sogginess.
Freezing
This recipe isn’t ideal for freezing because the eggs and toasted bread texture don’t freeze well. The pesto and goat cheese can be frozen separately if you want to prep in advance, but fresh is definitely best here.
Reheating
To reheat pesto eggs, gently warm them in a skillet over low heat to preserve texture and flavor—microwaving may make the eggs rubbery. Toast a fresh slice of sourdough or lightly re-toast the stored bread before spreading the goat cheese again to restore crunch and creaminess.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works great and makes this recipe even quicker. Just choose a good-quality one with fresh basil and pine nuts for the best flavor.
Is it okay to use other types of bread?
Yes, but sourdough adds a lovely tang and sturdy texture that holds up well under the toppings. Whole grain or rustic country bread can also be delicious alternatives.
Can I make this recipe vegan or dairy-free?
To make it vegan, substitute the eggs with tofu or chickpea scramble, and swap the herbed goat cheese for a plant-based cheese alternative. Use a vegan pesto or make your own without cheese for the authentic vibe.
How do I keep the egg yolk runny?
Cook the eggs on medium heat and watch closely; when the whites are set but the yolk is still jiggly to the touch, it’s perfect. Covering the pan with a lid can help gently cook the egg whites without hardening the yolk.
Can I add other herbs or spices to the goat cheese?
Definitely! Fresh thyme, chives, or dill can be stirred into the goat cheese for extra flavor layers that complement the pesto and eggs spectacularly.
Final Thoughts
I genuinely hope you have as much fun making and savoring the Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe as I do. It’s one of those dishes that feels like a special treat but is so straightforward to prepare. Whether for a weekend brunch or a quick weekday breakfast, it’s a guaranteed way to bring a little joy and deliciousness to your table. So go ahead, gather those simple ingredients, and surprise yourself with how amazing such an easy recipe can taste!
Print
Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
A quick and flavorful breakfast of skillet-cooked eggs infused with pesto, served on toasted sourdough bread spread with creamy herbed goat cheese. This easy recipe combines rich herbaceous and tangy flavors with a satisfying crunch.
Ingredients
Eggs and Pesto
- 2 tablespoons pesto
- 2 eggs
- Pinch of kosher salt
- Pinch of ground black pepper
- Pinch of red pepper flakes (optional)
Toast and Cheese
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Preheat the Pan: Heat a medium frying pan over medium heat and spread the pesto evenly across the surface of the pan to infuse the eggs with flavor as they cook.
- Cook the Eggs: Crack the eggs carefully onto the pesto-coated pan. Season them with kosher salt, ground black pepper, and red pepper flakes if using. Cook for 4-5 minutes until the egg whites are fully set but the yolks remain soft.
- Toast the Bread: Meanwhile, toast the sourdough slices to your preferred level of crispness. Once toasted, spread the herbed goat cheese generously over each slice to add a creamy and tangy richness.
- Assemble and Serve: Place the freshly cooked pesto eggs on top of the goat cheese-covered sourdough toast. Serve immediately to enjoy a warm, flavorful breakfast.
Notes
- Use fresh pesto for the best flavor, or a good quality store-bought version.
- Adjust the cooking time of the eggs to achieve your preferred yolk consistency.
- Herbed goat cheese can be substituted with plain goat cheese plus fresh herbs like chives or thyme.
- Add a side of fresh greens or sliced tomatoes to complete the meal.
- For a spicier kick, increase the amount of red pepper flakes.
