Pesto Breakfast Toast
This breakfast toast is topped with homemade pesto, melted cheese, egg, and your favorite toppings!
Servings: 1 jar
Ingredients
Homemade pesto
- 2 cups sweet basil washed and the big parts of the stem taken off.
- ⅓ cup olive oil
- ¼ cup pine nuts
- 3 large garlic cloves
- ½ cup grated parmesan i like to use either the block and grate it or the pre-shredded in the plastic container.
- juice of half of a large lemon
- 1 teaspoon salt
- ½ teaspoon ground pepper
Pesto breakfast toast (1 piece)
- 1 thick slice artisan bread
- 1 tablespoon olive oil
- 1 tablespoon pesto evenly spread on bread
- 1 hard-boiled egg or egg of choice
- 1-2 tablespoon Shredded Mozzarella Cheese
- toppings of choice
Instructions
Homemade pesto
- Wash basil and remove the large parts of the stem. I leave small parts of the stem. Add this to your blender.
- Peel garlic and pop those in.
- Add in olive oil, lemon juice, nuts, parmesan cheese, and salt and pepper.
- Blend until smooth. Taste and add a touch more salt if needed. If it's not blending up well, you can add an extra tablespoon or two of olive oil.
Pesto breakfast toast
- Place the broiler on your oven to low.
- Cut a nice slice of artisan bread.
- Drizzle about a tablespoon of olive oil onto a cookie sheet or iron skillet and place your bread slice on top.
- Spread a nice layer of your pesto onto the bread then sprinkle with mozzarella cheese.
- Pop this in the oven under the broiler for about 5 minutes. Keep an eye on it to make sure it doesn't burn. It will cook quickly.
- Pull out and top with your egg. If you are grating your egg, with a hand grater grate your egg on top of the toast and top with a sprinkle of salt and pepper.
- Next, top with your favorite toppings. I used tomato, arugula, and pepper flakes. I added some other options to choose from in the post.
- Store your pesto in an airtight container for several days.