Erin Kunkel

YieldsServes 1 (Makes 1/2 cup pesto, enough for 3 toasts)
AuthorDiana Ngo

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.

Cilantro and Kale Pesto Toast with a Fried Egg