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Cilantro and Kale Pesto Toast with a Fried Egg





Yields
Serves 1 (Makes 1/2 cup pesto, enough for
3 toasts)



Total Time
15 mins

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.

su-Cilantro and Kale Pesto Toast with a Fried Egg




Erin Kunkel

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories405
% Daily Value *
Total Fat 31g40%

Saturated Fat 5.8g29%
Cholesterol 189mg63%
Sodium 331mg15%
Total Carbohydrate 16g6%

Dietary Fiber 1.9g7%
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.