Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for exactly 7 minutes and 30 seconds.

While the eggs are cooking, add pine nuts, garlic, basil, Parmesan cheese, lemon juice, and a pinch of salt to a food processor and pulse until a paste is formed.

With the processor running, gradually drizzle in olive oil and process until the pesto is silky smooth.

Transfer boiled eggs to a bowl filled with ice water and let sit for at least 5 minutes.

Slice sourdough bread and toast until golden brown, about 3–4 minutes.

Spread a layer of cream cheese over each toasted slice, then follow with a spoonful of freshly made basil pesto.

Peel the cooled eggs, slice in half, and place on each slice of toast, showcasing the yolk.

Optionally, sprinkle with freshly ground black pepper and red pepper flakes before serving.