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.
Ingredients
Scale
Kale Basil Pesto
- 2 cups roughly chopped kale, stems removed
- 1/2 cup roughly chopped basil, stems removed
- 1/4 cup olive oil
- 3 cloves garlic
- 1/2 cup fresh parmesan cheese, grated
- 1 teaspoon salt
Toast and Toppings
- 2 slices Pugliese bread, 3/4 – 1 inch thick
- 1 large heirloom tomato, thinly sliced
- 3 tablespoons olive oil (for toasting)
- 1 teaspoon basil, minced to garnish
- Salt and ground black pepper to taste
Poached Eggs
- 2 large eggs
- 1 teaspoon white vinegar
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
Nutrition
- Serving Size: 1 serving (1 toast with toppings and 1 egg)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 185 mg
Keywords: kale pesto, basil pesto, breakfast toast, poached eggs, healthy breakfast, pesto toast, heirloom tomato, Italian breakfast
