# Components:
→ Spinach Pesto
01 - 2 cups fresh baby spinach, packed
02 - 1/4 cup fresh basil leaves
03 - 1/4 cup toasted pine nuts
04 - 1 small garlic clove
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup extra virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - Salt and black pepper to taste
→ Toast and Topping
09 - 2 large slices sourdough bread
10 - 2 large eggs
11 - 1 tablespoon unsalted butter, optional
12 - Freshly ground black pepper to taste
13 - Flaky sea salt for garnish
14 - Chili flakes or microgreens for serving, optional
# Method:
01 - Combine spinach, basil, pine nuts, garlic, Parmesan cheese, and lemon juice in a food processor. Pulse until finely chopped. With motor running, drizzle in olive oil until pesto reaches smooth, spreadable consistency. Season with salt and black pepper to taste.
02 - Bring a saucepan of water to a gentle boil. Carefully lower eggs into water and cook for 6 minutes to achieve soft, jammy yolk. Transfer eggs to ice bath for 2 minutes, then peel gently under cool running water.
03 - While eggs cook, toast sourdough slices until golden and crisp. Optionally brush with butter while hot for added richness.
04 - Spread generous layer of spinach pesto over each toast slice. Halve soft-boiled eggs and arrange atop pesto. Season with flaky sea salt, freshly ground black pepper, and optional chili flakes or microgreens.
05 - Serve immediately while warm for optimal texture and flavor.
