Name: Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 large eggs; 2 tablespoons basil pesto; 2 slices sourdough bread; 2 ounces herbed goat cheese (softened); 1 teaspoon olive oil or butter (optional); Salt and black pepper to taste; Red pepper flakes for garnish (optional); Fresh basil leaves for garnish (optional)

Jump to Recipe·Print Recipe

If you’re searching for a breakfast that delivers bold flavor, creamy textures, and just a touch of luxury, look no further than Pesto Eggs on Sourdough Toast with Herbed Goat Cheese. This dish is a vibrant mashup of herby pesto, tangy goat cheese, and perfectly cooked eggs all layered onto crisp, chewy sourdough. It’s a brunch superstar that comes together in just minutes but feels like something you’d order at your favorite café. Trust me, once you try this, your mornings will never be the same!

Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pesto Eggs on Sourdough Toast with Herbed Goat Cheese is that it transforms just a handful of simple ingredients into something truly magical. Each one plays a key role in building layers of flavor and texture, so don’t skip a single step!

Eggs: The star of the show! Choose large, fresh eggs for the best yolk and texture.
Basil pesto: Adds an herby, garlicky punch and forms a flavorful bed for the eggs.
Sourdough bread: Its tang and crunch hold up beautifully under all the toppings.
Herbed goat cheese (softened): Creamy, tangy, and loaded with fresh herb flavor—let it come to room temperature for easy spreading.
Olive oil or butter (optional): For a little extra richness and to help toast the bread or eggs if you like.
Salt and black pepper: Essential for seasoning and bringing all the flavors together.
Red pepper flakes (optional): A sprinkle adds gentle heat and a pop of color.
Fresh basil leaves (optional): Perfect for a fresh, aromatic finish.

How to Make Pesto Eggs on Sourdough Toast with Herbed Goat Cheese

Step 1: Warm the Pesto

Start by heating a nonstick skillet over medium heat. Spoon in the basil pesto and let it sizzle for about 30 seconds—just until it’s aromatic and begins to bubble. This quick step wakes up the flavors in the pesto and creates a deliciously fragrant base for the eggs.

Step 2: Cook the Eggs in Pesto

Crack the eggs directly onto the warm pesto. As the eggs cook, the whites will become infused with that herbaceous, garlicky goodness. Cook them to your liking—about 3-4 minutes for sunny-side up, or flip for over-easy if you prefer the yolk a little more set.

Step 3: Toast the Sourdough

While the eggs are cooking, pop your slices of sourdough bread into the toaster or onto a hot skillet. Aim for a golden, crispy exterior that will hold up under all that luscious goat cheese and egg.

Step 4: Spread the Herbed Goat Cheese

Once the bread is toasted and still warm, generously spread the softened herbed goat cheese over each slice. The warmth will make the cheese extra creamy and easy to spread, adding a tangy, savory layer to your toast.

Step 5: Assemble and Serve

Gently transfer each pesto egg onto a slice of goat cheese toast. Season with a pinch of salt, a crack of black pepper, and a sprinkle of red pepper flakes if you like a little heat. Top it all off with fresh basil leaves for a burst of color and aroma. Serve immediately and savor every bite!

How to Serve Pesto Eggs on Sourdough Toast with Herbed Goat Cheese

Garnishes

Take your presentation up a notch by finishing with a shower of fresh basil, a drizzle of extra virgin olive oil, or a light dusting of red pepper flakes. These little touches make Pesto Eggs on Sourdough Toast with Herbed Goat Cheese look as beautiful as it tastes.

Side Dishes

Round out your meal with a crisp green salad, a bowl of mixed berries, or even some roasted potatoes. The bright flavors of this dish pair well with simple, fresh sides that let it shine front and center.

Creative Ways to Present

Try slicing the toast into triangles for a brunch platter, or serve atop a bed of arugula for a more elegant, knife-and-fork approach. Pesto Eggs on Sourdough Toast with Herbed Goat Cheese also works as a stunning open-faced sandwich for lunch or a light dinner.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the components separately. Keep the goat cheese spread and cooked eggs in airtight containers in the fridge for up to two days. Toast the bread fresh when you’re ready to enjoy again for the best texture.

Freezing

While Pesto Eggs on Sourdough Toast with Herbed Goat Cheese is best enjoyed fresh, you can freeze the herbed goat cheese spread for up to a month. Wrap it tightly and thaw overnight in the fridge. Avoid freezing the eggs or assembled toast, as the texture won’t hold up as well.

Reheating

To reheat, warm the eggs gently in a covered skillet over low heat, or in the microwave for 10-15 seconds. Toast fresh bread, spread with the goat cheese, and top with the reheated eggs and your favorite garnishes. It’ll taste almost as good as new!

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought basil pesto works perfectly and keeps things super easy. If you have homemade pesto on hand, that’s a bonus, but any good-quality jar will bring plenty of flavor to your Pesto Eggs on Sourdough Toast with Herbed Goat Cheese.

What if I don’t have herbed goat cheese?

No worries—just use plain goat cheese and mix in your favorite fresh herbs like chives, thyme, or parsley. This makes it easy to customize the flavor to your taste and what’s in your fridge.

How do I keep the eggs from sticking to the pan?

Using a nonstick skillet and a little olive oil or butter (if desired) helps keep the eggs from sticking. Also, make sure your pan is properly preheated before adding the pesto and eggs.

Is this recipe suitable for meal prep?

While Pesto Eggs on Sourdough Toast with Herbed Goat Cheese is best enjoyed right after making, you can prepare the goat cheese spread and pesto ahead of time to speed things up in the morning. Cook the eggs fresh for the best results!

Can I make this gluten-free?

Definitely! Just swap the sourdough bread for your favorite gluten-free loaf. The rest of the ingredients are naturally gluten-free, so you can still enjoy every delicious bite.

Final Thoughts

If you’re ready to upgrade your breakfast or brunch game, give Pesto Eggs on Sourdough Toast with Herbed Goat Cheese a try. It’s quick, vibrant, and guaranteed to impress—whether you’re treating yourself or sharing with friends. Happy cooking!

Pesto Eggs on Sourdough Toast with Herbed Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: admin
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and flavorful breakfast recipe featuring sunny-side-up eggs cooked in basil pesto, served atop toasted sourdough bread spread with creamy herbed goat cheese. This Mediterranean-inspired dish combines rich flavors and fresh herbs for an easy yet elegant start to your day.

Ingredients

Scale

Eggs and Pesto

2 large eggs
2 tablespoons basil pesto

Bread and Cheese

2 slices sourdough bread
2 ounces herbed goat cheese (softened)

Seasonings and Garnishes

1 teaspoon olive oil or butter (optional)
Salt and black pepper to taste
Red pepper flakes for garnish (optional)
Fresh basil leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the Pesto: Heat a nonstick skillet over medium heat and add the basil pesto. Let it warm for about 30 seconds until it begins to sizzle, releasing its aromatic flavors.
Cook the Eggs: Crack the eggs directly into the skillet over the warm pesto. Cook to your desired doneness, approximately 3-4 minutes for sunny-side up eggs, allowing the eggs to infuse with the pesto’s flavor.
Toast the Bread: While the eggs cook, toast the sourdough slices until golden and crispy, providing a crunchy base for the eggs and cheese.
Spread Goat Cheese: Generously spread the softened herbed goat cheese on each slice of toasted sourdough, adding creaminess and herbaceous notes.
Assemble: Once cooked, gently lift each egg from the skillet and place one egg atop each goat cheese-covered toast slice.
Season and Garnish: Season with salt, black pepper, and, if desired, sprinkle red pepper flakes for a touch of heat. Garnish with fresh basil leaves for a burst of freshness.
Serve: Serve immediately to enjoy the eggs warm and the toast crisp, making a delicious, hearty breakfast.

Notes

You can substitute plain goat cheese and mix in fresh herbs like thyme, chives, or parsley to create your own herbed goat cheese.
For extra richness, drizzle a little olive oil over the assembled toast or add sliced avocado on top.
This recipe can be adapted for different doneness preferences—cook eggs longer if desired.
Use gluten-free bread alternatives for a gluten-free version.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mediterranean