Zucchini Pesto Poached Egg Toast

Toast your sourdough slices to desired crispiness (the author set theirs to 4!). Spread some pesto on each slice. In a large pan, heat up olive oil on medium heat and sauté diced zucchini with some salt and pepper. Add the sautéed zucchini to your toast. Poach your eggs by bringing water to a boil. Slightly lower the heat, add a splash of vinegar, and make a swirl. Crack each egg into a ramekin and gently lower into the water. Cook for about 4 minutes or until whites are cooked but yolk is still runny. Add 1 egg to each toast and top with a sprinkle of Parmesan, basil, and black and red pepper.