Savory Pistachio Pesto Toast with Poached Eggs

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 topped with homemade pistachio pesto and perfectly poached eggs for a vibrant brunch dish. This Mediterranean-inspired brunch recipe, ready in about 25 minutes, combines pistachios, shelled and unsalted, 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 350 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1/2 cup shelled pistachios, 1 cup packed fresh basil leaves, 1/4 cup grated parmesan cheese, and 1 minced garlic clove. Pulse to finely chop.
  2. Step 2: With the processor running, slowly pour in 1/3 cup extra virgin olive oil and 1 tbsp lemon juice until the mixture forms a smooth pesto. Season with 1/2 tsp salt and 1/4 tsp black pepper; pulse briefly to combine.
  3. Step 3: Toast 4 slices of sourdough bread until golden and crisp.
  4. Step 4: Fill a large saucepan with 3 quarts water and bring to a gentle simmer over medium heat. Add 2 tbsp white vinegar.
  5. Step 5: Crack 1 large egg into a small bowl. Stir the water to create a gentle whirlpool and carefully slide the egg into the center. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
  6. Step 6: Spread about 2 tbsp of pistachio pesto evenly over each slice of toasted sourdough.
  7. Step 7: Top each pesto toast with one poached egg and drizzle with 1 tbsp olive oil. Serve immediately.

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