Pesto Egg Toast

Two slices make a fine, simple dinner.

2013-08-19 17.40.37

2013-08-19 17.39.29

2013-08-19 17.45.25

2013-08-19 18.02.10

PESTO EGG TOAST

This recipe is for 2 servings, 2 eggs and 2 slices of toast per serving

Ingredients:

4 slices sprouted wheat bread
4 fresh eggs
4 leaves kale, chopped small and sautéed
4 tbsp pesto, separated
1 large tomato, or two small, sliced thin
2 tsp oregano, separated
salt + pepper
coconut oil (for greasing skillet)

Directions:

Spread each slice of bread with 1 tbsp pesto, and toast lightly in a toaster oven, or on a cookie sheet in a conventional oven.

Grease a large skillet. Place half the sautéed kale in four small piles on the hot skillet.

Crack one egg over each pile of kale. Season each egg with oregano, salt and pepper to desired taste.

Top each egg with the remaining kale and fry to preferred hardness.

Cover each slice of pesto toast with one kale egg and sliced tomatoes.

Happy cooking. Take it easy.

signature

 


 

Advertisements

3 comments

  1. Pingback: Red pesto Egg Bombs | Keli Paan

  2. Pingback: GMOGONE – Day 87: Pesto: Homemade and No GMO: Substitutes for Common Cooking/Baking Ingredients: Burnt Pancakes: Put Down Canola Oil

  3. Those are excellent tomatoes, and just-as-excellent plates. Bravo, friend! Simplicity is often the best nourishment.

leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: