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Toast with Pesto and Eggs

15 min


2 persons




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Toast with Pesto and Eggs

Happy breakfast!


  • 25 g fresh basil leaves
  • 20 g Borges pinions
  • 50 ml Borges extra virgin olive oil
  • 25 g Parmesan cheese
  • A pinch of salt
  • 2 slices of whole wheat bread
  • 2 medium eggs
  • Salt and pepper


Extra Virgin Harmony (Hojiblanca)

Extra Virgin Olive Oil

First Harvest Extra Virgin Olive Oil

Step by step

  1. Step 1

    To prepare the pesto, mix the basil, pinions, extra virgin olive oil, Parmesan cheese, and salt in a food processor. Blend well. 

  2. Step 2

    To prepare the eggs, heat a tablespoon of extra-virgin olive oil in a skillet over high heat. Crack in the eggs to start cooking the whites. Lower the heat and leave for a few more minutes, until the egg whites are cooked through. Add salt and pepper to taste. Carefully remove the eggs with a spatula. 

  3. Step 3

    Toast the bread (optional), spoon the pesto on top evenly, and transfer an egg onto each piece of pesto toast.

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