Pesto Egg Toast

Two slices make a fine, simple dinner.

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


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)


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.





  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.

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