Cilantro and Kale Pesto Toast with a Fried Egg
Erin Kunkel
Sliced bread is the perfect blank canvas, ready to be loaded up with virtuous ingredients. Here is a toast recipe from the Instagram queen of the genre, Diana Ngo (@diningwithdiana), a cook and mom in the Seattle area who is working on her RD.
How to Make It
1
In a food processor, whirl the cilantro, kale leaves, extra-virgin olive oil, white balsamic vinegar, and hemp seeds* until fairly smooth, scraping inside of bowl. Season with sea salt and freshly ground pepper. Smear a large slice of whole-wheat toast with the yogurt, then with some pesto. Top with a fried egg and more salt and pepper.
Ingredients
1/4 cup packed cilantro
1 cup packed kale leaves
1/4 cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
2 tablespoons hulled hemp seeds*
Sea salt
Freshly ground pepper
1 large slice of whole-wheat toast
2 tablespoons unflavored whole-milk Greek yogurt
1 fried egg
Directions
1
In a food processor, whirl the cilantro, kale leaves, extra-virgin olive oil, white balsamic vinegar, and hemp seeds* until fairly smooth, scraping inside of bowl. Season with sea salt and freshly ground pepper. Smear a large slice of whole-wheat toast with the yogurt, then with some pesto. Top with a fried egg and more salt and pepper.
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