Pesto Mozzarella Egg Toast with Chili Flakes

Why You’ll Love This Recipe

• Fast, flavorful brunch (or dinner) in 20 minutes flat.
• Jammy soft-boiled eggs meet creamy mozzarella and bright basil pesto.
• Crusty toast soaks up yolk and pesto for a satisfying bite.
• Easy to customize with seasonal toppings or pantry swaps.

Grocery List

• Produce: Fresh basil (for garnish), lemon (optional for zest)
• Dairy: Fresh mozzarella (6 oz), large eggs (4)
• Pantry: Country-style bread, basil pesto (jarred or homemade), extra-virgin olive oil, red pepper flakes, salt, black pepper

Full Ingredients

Bread & Eggs

• 4 large eggs
• 4 slices crusty country bread, 1/2-inch thick (about 8–10 inches long loaf; 180–220 g total)
• 2 tsp extra-virgin olive oil (for brushing bread)

Spread & Cheese

• 1/3 cup basil pesto (about 80 ml)
• 6 oz fresh mozzarella, torn into bite-size pieces (about 170 g)

Finishing

• 1/2 tsp red pepper flakes (about 1/8 tsp per toast)
• Fine sea salt and freshly ground black pepper, to taste
• Optional: small basil leaves, flaky salt, and/or finely grated lemon zest

Step-by-Step Instructions

Step 1: Boil the eggs

Bring a medium pot (at least 2 quarts/2 liters) of water to a rolling boil. Gently lower in the eggs with a spoon. Cook for 6 minutes 30 seconds for jammy yolks and just-set whites. Prefer runnier yolks? Go 6 minutes. Want a bit firmer? Try 7 minutes 30 seconds.

Step 2: Shock and peel

While the eggs cook, prepare an ice bath (a bowl filled with cold water and ice). Transfer the eggs to the ice bath and chill for 2 minutes to stop cooking and make peeling easier. Crack each egg all over and peel under a thin stream of cool water, starting from the wider end where an air pocket forms.

Step 3: Toast the bread

Heat the oven to 400°F (200°C). Place the bread slices on a baking sheet and brush both sides lightly with the 2 tsp olive oil. Bake for 6–8 minutes, flipping once, until the edges are crisp and the centers are still tender. Alternatively, toast in a toaster to deep golden brown.

Step 4: Prep the pesto and mozzarella

While the bread toasts, tear the mozzarella into bite-size pieces. Give the pesto a good stir. If your pesto is very thick, loosen it with 1–2 tsp warm water so it spreads easily on hot toast.

Step 5: Assemble the toasts

Spread each hot toast with roughly 1 heaping tablespoon of pesto. Arrange the torn mozzarella over the pesto so you get some cheese in every bite. For extra melty edges, you can return the toasts to the oven or under the broiler for 30–60 seconds—just until the mozzarella softens (don’t fully melt it).

Step 6: Add the eggs and finish

Set one peeled soft-boiled egg on each toast. Use the back of a spoon or a butter knife to gently split and lightly press the egg so the yolk spreads. Season each toast with a pinch of salt and black pepper, then dust with red pepper flakes (about 1/8 tsp per toast). Garnish with small basil leaves, a whisper of lemon zest, or a pinch of flaky salt if you like. Serve immediately while warm and crisp.

Pro Tips

• Older eggs peel more easily than very fresh eggs; if possible, use eggs that are 5–7 days old.
• Shock eggs briefly—2 minutes is enough. Over-chilling can make them harder to peel cleanly.
• Tear mozzarella rather than slicing. The irregular edges create nooks that catch warm yolk and pesto.
• Toast the bread thoroughly; a well-toasted surface prevents sogginess once the yolk hits.
• Warm plates help keep the toast crisp and the cheese supple as you serve.

Variations

• Tomato-Basil: Add thin slices of ripe tomato under the mozzarella; finish with extra basil and a pinch of flaky salt.
• Prosciutto & Arugula: Drape a slice of prosciutto and a small handful of baby arugula over the pesto before the mozzarella.
• Burrata Swap: Use 8 oz burrata in place of mozzarella for ultra-creamy results; spoon the creamy center over the pesto.

Storage & Make-Ahead

Soft-boiled eggs can be cooked up to 3 days ahead; leave them unpeeled and refrigerated. To serve warm, reheat gently in hot (not boiling) water for 2 minutes, then peel. Pesto keeps for up to 1 week refrigerated (cover the surface with a thin layer of oil) or 3 months frozen. Toast the bread and assemble just before serving for the best texture—assembled toasts do not store well.

Nutrition (per serving)

Approximate per toast: 470 calories; 30 g carbohydrates; 21 g protein; 35 g fat; 2 g fiber; 900 mg sodium.