If you are searching for a breakfast that is vibrant, fresh, and bursting with flavor, let me introduce you to the Kale Basil Pesto Breakfast Toast. This dish effortlessly combines the peppery punch of kale and aromatic basil in a luscious pesto spread, layered atop crisp toasted bread, juicy heirloom tomato slices, and perfectly poached eggs. Every bite delivers a symphony of textures and tastes—from the crunchy crust of Pugliese bread to the creamy richness of parmesan in the pesto, making this a breakfast favorite that brightens any morning and fuels your day with green goodness.

Kale Basil Pesto Breakfast Toast Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but each plays an essential role in creating the flavor and texture you’ll love in this dish. Fresh kale and basil build the foundation of the pesto’s vibrant green color and earthy taste, while ingredients like garlic and parmesan add depth and richness. Don’t forget the heirloom tomato and perfectly cooked eggs for that fresh and comforting finish.

2 cups roughly chopped kale, stems removed: Adds a slightly bitter, nutritious green base perfect for the pesto’s flavor punch.
1/2 cup roughly chopped basil, stems removed: Brings a fragrant, sweet herbal note that balances the kale.
1/4 cup olive oil: Provides richness and a silky texture to help blend the pesto ingredients together.
3 cloves garlic: Adds a sharp, aromatic bite that elevates the pesto.
1/2 cup fresh parmesan cheese, grated: Infuses a salty, nutty creaminess so the pesto stands out.
1 teaspoon salt: Enhances all the natural flavors without overpowering the freshness.
2 slices Pugliese bread, 3/4 – 1 inch thick: A hearty, rustic bread perfect for toasting and holding all those toppings.
1 large heirloom tomato, thinly sliced: Adds juiciness and a burst of sweetness for balance.
2 large eggs: The crowning feature supplying richness and protein—you’ll want that soft yolk!
1 teaspoon white vinegar: Helps perfectly poach the eggs by stabilizing the whites.
3 tablespoons olive oil: For crisping up the bread to golden perfection.
1 teaspoon basil, minced to garnish: Fresh herbaceous finish to brighten every bite.
Salt and ground black pepper: For seasoning to taste, bringing out all the individual layers of flavor.

How to Make Kale Basil Pesto Breakfast Toast

Step 1: Make the Pesto

Start by combining kale, basil, olive oil, garlic, parmesan, and salt in a food processor. Pulse everything until it creates a smooth, vibrant green paste that screams freshness. Setting this aside lets the flavors meld while you prepare the other components.

Step 2: Prepare Poaching Water

Bring a small pot of salted water to a boil and add the white vinegar. Turn the heat down to a low simmer, creating the ideal environment for perfectly poached eggs that have tender whites and luscious yolks.

Step 3: Toast the Bread and Layer Tomatoes

Heat olive oil in a skillet over medium high heat. Add your thick Pugliese bread slices, cooking each side for about 3 to 4 minutes until golden brown and crisp. Once toasted, layer each slice with at least two slices of the heirloom tomato, letting that juicy freshness soak slightly into the warm bread.

Step 4: Poach the Eggs

Carefully crack each egg into a small bowl or ramekin, then create a gentle whirlpool in the simmering water by stirring with a spoon. Slowly slide the egg, white first, into the simmering water. Cook for about 3 minutes until the whites are set but the yolks remain molten centers. Repeat with the second egg. Both eggs can cook simultaneously if your pot is roomy.

Step 5: Remove and Dry Eggs

Using a slotted spoon, gently lift the eggs from the water. Trim away any rough edges for a neat presentation and gently pat them dry with a paper towel to avoid adding extra moisture to your toast.

Step 6: Assemble the Toast

Place each poached egg on top of the tomato-layered toast. Spoon a generous amount of kale basil pesto over the eggs, then finish with a sprinkle of freshly ground black pepper and minced basil. Serve immediately while everything is warm and vibrant.

How to Serve Kale Basil Pesto Breakfast Toast

Garnishes

To elevate your Kale Basil Pesto Breakfast Toast, fresh garnishes are key. Sprinkle minced basil leaves for a burst of color and herbal brightness. A dusting of freshly cracked black pepper adds gentle heat while a drizzle of good-quality extra virgin olive oil can boost richness without overpowering the natural flavors. If you have some toasted pine nuts or a few shavings of parmesan on hand, they make lovely, textured toppings too.

Side Dishes

This toast pairs perfectly with light sides that complement rather than compete. Consider a crisp mixed greens salad with a zesty lemon vinaigrette or fresh fruit like berries or sliced citrus to add brightness and balance. A cup of your favorite coffee or freshly squeezed juice rounds out this nourishing and satisfying breakfast beautifully.

Creative Ways to Present

For a brunch that dazzles, cut the toast into smaller chunks for a shareable appetizer-style platter with bowls of extra pesto, fresh herbs, and a sprinkle of chili flakes. Alternatively, elevate your toast by swapping the poached eggs for a soft-scrambled version or adding avocado slices for creamy luxury. Present on rustic wooden boards or colorful ceramic plates to make the greens pop visually.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover pesto or toast, store them separately for best results. Keep the pesto in an airtight container refrigerated for up to 4 days, ensuring a thin layer of olive oil covers the surface to prevent browning. Toast and eggs are best eaten fresh but can be covered and refrigerated for up to one day.

Freezing

The kale basil pesto freezes beautifully. Spoon it into ice cube trays for convenient portioned freezes, then transfer to a freezer bag for up to 3 months. When ready to use, thaw gently in the fridge or stir directly into warm dishes. Avoid freezing the toast or eggs, as their texture will suffer upon thawing.

Reheating

To reheat, gently warm the pesto toast in a skillet over low heat or in a toaster oven to maintain crispness. Poached eggs are best fresh, but if refrigerated, reheat briefly and gently in simmering water to avoid overcooking the yolk. This ensures your Kale Basil Pesto Breakfast Toast stays as delightful as the first time around.

FAQs

Can I use other greens instead of kale in the pesto?

Absolutely! Spinach, arugula, or even Swiss chard are excellent alternatives that will yield a slightly different flavor but still deliver a vibrant pesto perfect for breakfast toasts.

What if I don’t have a food processor?

You can finely chop the kale, basil, and garlic by hand and then mash them together with a fork. Add the parmesan and olive oil gradually while mixing until you achieve a thick pesto texture.

How do I know when my poached eggs are done?

The whites should be completely set and opaque while the yolks remain soft to the touch with a slight jiggle. Cooking them for about 3 minutes typically achieves this perfect balance.

Can I prepare the pesto in advance?

Yes! The kale basil pesto can be made a day ahead and stored in the fridge. This allows the flavors to deepen and will make your morning prep quicker and easier.

What kind of bread works best for this recipe?

A rustic, sturdy bread like Pugliese holds up wonderfully to the toppings and toast crisp. However, sourdough, ciabatta, or country white bread can also be delicious choices.

Final Thoughts

Once you try this Kale Basil Pesto Breakfast Toast, I promise it will become a new favorite morning ritual. It’s wholesome, colorful, and packed with layers of fresh, vibrant flavors that brighten your day. Take a moment to enjoy the blend of creamy pesto, juicy tomatoes, and perfectly poached eggs on golden toast—you deserve this little morning celebration. Give it a go and watch how it transforms your breakfast into something truly special.

Kale Basil Pesto Breakfast Toast Recipe

★★★★★

4.8 from 17 reviews

Author: Ethan
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and nutritious breakfast featuring kale basil pesto spread on crispy toasted bread, topped with fresh heirloom tomato slices and perfectly poached eggs. This recipe combines fresh greens, aromatic basil, and rich Parmesan cheese to create a flavorful and wholesome start to your day.

Instructions

Make the pesto: Combine kale, basil, olive oil, garlic, parmesan cheese, and salt in a food processor and pulse until the mixture is smooth and well combined. Set the pesto aside.
Prepare poaching water: Bring a small pot of salted water to a boil. Add the white vinegar and then reduce heat to maintain a low simmer, which is ideal for poaching eggs gently.
Toast the bread: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Place the bread slices in the skillet and cook for 3-4 minutes on each side, ensuring each side is evenly coated with oil and turns golden brown. Remove from heat and lay slices on a plate.
Add tomato slices: Place at least two thin slices of heirloom tomato on each piece of toasted bread. Set aside while you poach the eggs.
Poach the eggs: Crack one egg at a time into a small bowl or ramekin. Before adding the egg to the simmering water, stir the water to create a gentle whirlpool effect. Slowly slide the egg white first into the water. Poach for about 3 minutes until the whites are set but the yolk remains runny. Repeat for the second egg; both can cook simultaneously.
Remove eggs: Use a slotted spoon to lift the eggs from the water. Trim off any ragged edges and gently pat them dry with a paper towel.
Assemble and serve: Place the poached eggs on top of the tomato-covered toast. Spoon a generous amount of kale basil pesto over each egg. Sprinkle with fresh ground black pepper and minced basil for garnish. Serve immediately for best taste.

Notes

To ensure perfectly poached eggs, use the freshest eggs available.
The white vinegar helps the egg whites coagulate faster, creating neater poached eggs.
You can substitute Pugliese bread with other sturdy, rustic breads if unavailable.
Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegan variation, omit eggs and parmesan and add nutritional yeast to the pesto.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Poaching, Toasting, Blending
Cuisine: Italian-inspired