How to Make Danielle Caminiti’s Savory Pesto French Toast

Name: Savory Pesto French Toast with Jammy Eggs, Calabrian Chili u0026amp; Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups packed fresh basil leaves; 2 garlic cloves; 1/4 cup toasted pine nuts; 1/2 cup grated Parmigiano Reggiano; 1/4 cup grated Pecorino Romano; 1/3 cup extra-virgin olive oil; Salt, to taste; 4 large eggs; 2 tablespoons half-and-half (or whole milk); 1/2 cup prepared Pesto Genovese; 4 thick-cut slices brioche bread; 2 tablespoons unsalted butter; Salt and pepper, to taste; Sliced cherry or grape tomatoes, for garnish; Calabrian chili spread, for garnish

Fresh from her appearance on Food Network's "100 Cooks," Danielle Caminiti shares her recipe for a savory French toast boosted by pesto.

By Appetito Editors

9:00 AM EDT on August 13, 2026

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Savory Pesto French Toast with Jammy Eggs, Calabrian Chili & Tomatoes by Danielle Caminiti.

Our contributor and friend Danielle Caminiti was a contestant on the recently-aired Food Network show 100 Cooks. We spoke to Danielle about experiences here, including her creation of a savory pesto French toast in response to the challenge of creating a "Sunday Breakfast" on the spot.

It was Danielle's first time attempting the dish, and after returning home, with the judges' critiques in mind, she tweaked the ingredients for the version she has shared below. Thanks, Danielle!

Savory Pesto French Toast with Jammy Eggs, Calabrian Chili & Tomatoes

Recipe by Danielle Caminiti

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pesto Genovese
2 cups 2 packed fresh basil leaves
2 2 garlic cloves
1/4 cup 1/4 toasted pine nuts
1/2 cup 1/2 grated Parmigiano Reggiano
1/4 cup 1/4 grated Pecorino Romano
1/3 cup 1/3 extra-virgin olive oil
Salt, to taste
For the French Toast
4 large 4 eggs
2 tablespoons 2 half-and-half (or whole milk)
1/2 cup 1/2 prepared Pesto Genovese
4 4 thick-cut slices brioche bread
2 tablespoons 2 unsalted butter
Salt and pepper, to taste
Sliced cherry or grape tomatoes, for garnish
Calabrian chili spread, for garnish

Directions

In a blender or food processor, combine the basil, garlic, pine nuts, Parmigiano Reggiano, Pecorino Romano, and olive oil.
Blend until smooth.
In a bowl, whisk together the eggs, half-and-half, pesto, and salt and pepper until smooth.
Dip each slice of brioche into the pesto custard, coating all sides well. Let the bread absorb the mixture for about 30 seconds per side.
Heat the butter in a large skillet over medium heat.
Cook each slice for 2–3 minutes per side until golden brown and lightly crisp.
Bring a pot of water to a boil.
Carefully lower in the eggs and cook for 6 minutes.
Transfer immediately to an ice bath, peel, and halve.
Place a slice of pesto French toast on each plate.
Top with a jammy egg, a dollop of Calabrian chili spread, and garnish with cherry or grape tomatoes, and a drizzle of olive oil.