Basil Pesto Avocado Toast

Serves 2 · 12 min prep · 8 min cook

Ingredients

• 2 thick sourdough bread slices
• 1 large ripe avocado
• 3 tbsp basil pesto
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 2 optional soft-boiled eggs

Instructions

1. 1Bring a small saucepan of water to a gentle boil if you want soft-boiled eggs. Lower the eggs in carefully and cook 6½ minutes for jammy yolks, then transfer to an ice bath, peel, and set aside.
2. 2Halve the cherry tomatoes and toss them in a small bowl with a drizzle of olive oil, flaky salt, and a few torn basil leaves. Let them sit so they become juicy and lightly seasoned.
3. 3Toast the sourdough slices in a toaster or in a dry skillet over medium heat until deep golden and crisp on both sides, 2 to 3 minutes per side if pan-toasting.
4. 4Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash roughly with a fork, leaving some chunks for texture. Stir in the lemon juice, salt, and black pepper until bright and creamy.
5. 5Spread a generous layer of basil pesto over each hot toast, going all the way to the edges so every bite is herby.
6. 6Pile the mashed avocado on top of the pesto and gently spread it into an even layer without crushing the toast.
7. 7Spoon the marinated cherry tomatoes over the avocado, letting some of their juices drip onto the toast. Tear the remaining fresh basil over the top.
8. 8If using, halve the soft-boiled eggs and nestle them on each toast. Finish with flaky sea salt, a crack of black pepper, red pepper flakes, and a final light drizzle of olive oil. Serve immediately while the toast is still crisp.