Italian Pistachio Pesto Toast with Poached Egg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crunchy toast spread with vibrant pistachio pesto topped with a silky poached egg creates a flavorful and elegant brunch dish. This Italian-inspired brunch recipe, ready in about 25 minutes, combines pistachios, shelled, fresh basil leaves, parmesan cheese, grated into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1/3 cup shelled pistachios, 1 cup fresh basil leaves, 1/4 cup grated parmesan cheese, 1 small minced garlic clove, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse while drizzling in 1/3 cup olive oil until a coarse pesto forms.
  2. Step 2: Bring a medium saucepan filled with 4 cups water and 1 tbsp white vinegar to a gentle simmer over medium heat.
  3. Step 3: Crack 1 large egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
  4. Step 4: Toast 4 slices of sourdough bread until golden and crisp.
  5. Step 5: Spread about 2 tbsp of pistachio pesto evenly over each toast slice, then top each with one poached egg.
  6. Step 6: Season the eggs with salt and pepper to taste and serve immediately.

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