Fill a medium pot with water and bring it to a rolling boil. Carefully add eggs and set a timer for 7 minutes and 30 seconds.

While the eggs are boiling, gather basil, garlic, pine nuts, Parmesan, lemon juice, and salt. Combine in a food processor.

Pulse the ingredients, then drizzle in olive oil while blending until smooth. Adjust seasoning with salt to taste.

Prepare an ice water bath. Once the timer goes off, transfer eggs to the icy water for 5 minutes.

Slice your bread and toast it until golden-brown.

Spread cream cheese on each slice of warm toast.

Peel and slice the eggs in half. Place egg halves on each toast and arrange neatly.

Top with pesto, black pepper, and red pepper flakes before serving.