Kale Basil Pesto Breakfast Toast?? That’s a breakyourfast meal I can get behind! I’ve found a lot that breakfast dishes don’t stick with me and I’m starving 30 minutes after eating. Not helpful. Solution? Mix a little savory pesto with your regular eggs and toast and I was full for days! Well hours but you get the picture.
Ok so things we need to discuss today: the perfect poaching of an egg and the supreme easiness of this dish.
Number 1: Seriously though. 20 minute breakfast. Filling, delicious, and easy. The kale basil pesto literally takes 60 seconds. Rip up the greens, throw them and everything else into the food processor and let it do the work for you. Toast some bread, slice some tomatoes, poach your egg and Kale Basil Pesto Breakfast Toast is served! Now I know some of you might be thinking a poached egg is way hard to make! I’ve got some hints coming up in 3..2..
1…Number 2: Making the perfect poached egg! Back when I was an “extern” (basically an intern) at a fine dining restaurant in Seattle, I had to poach what felt like a bajillion eggs to put on top of a spring asparagus salad. I still remember that salad to this day. Sooooo good. You’d think a poached egg on top of asparagus would be weird but just trust. Anyway, my point is I poached egg after egg after egg after ???????????? so here comes some serious egg poaching wisdom.
- Simmer the water, not boil. Bring it to a boil to start to make sure it’s hot, then reduce the heat to a low simmer. If the water is at a boil, it will tear the egg apart, resulting in broken yokes.
- Add a teaspoon of white vinegar to the pot. It keeps the white closer to the yolk, helping it cook in a more “compact” form, and there is no discernible taste difference for those who aren’t vinegar fans.
- Use fresh, chilled eggs. The egg will poach “tighter”, in that perfect restaurant style ball, than an older or room temperature egg.
- Just before adding the eggs, gently stir the water to create a slow “whirlpool” current. That way, when you add the egg, the current will help the white to envelope the yolk, giving you that same compact ball as opposed to a flat poach.
- Slowly slip the egg into the water. Crack the egg into a small ramekin or bowl first, and then very close to the water slowly start to tip it over so that the egg will gently slide out, white first into the pot. Again, this helps keep the white closer to the yolk to maintain the shape you want.
- Only cook for 3-4 minutes to achieve firm whites and that perfect, runny yolk.
- Remove with a slotted spoon to let the water drain and gently pat your poached egg with a paper towel to keep it from watering down your dish.
See?? With all those tips, you’ve got the perfect poached egg for this Kale Basil Pesto Breakfast Toast in no time ????????????!!!Print
For the Kale Basil Pesto (makes about 1 cup)
- 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
For the Breakfast Toast
- 2 slices Pugliese bread, 3/4 – 1 inch thick
- 1 large heirloom tomato, thinly sliced
- 2 large eggs
- 1 teaspoon white vinegar
- 3 tablespoons olive oil
- 1 teaspoon basil, minced to garnish
- Salt and ground black pepper
- Make the pesto: Combine all ingredients in a food processor and pulse until completely combined. Set aside.
- Bring a small pot of salted water to boil. Add the vinegar and reduce to a low simmer.
- Heat olive oil in a large skillet over medium high heat. Add bread slices and cook for 3-4 minutes on each side, making sure to evenly coat each side in the oil, until golden brown. Remove from heat. Place at least 2 slices of tomato on each piece and set aside.
- While the toast is cooking poach the eggs: One at a time, crack one egg into a ramekin or small bowl. Gently stir the simmering water before adding the egg to create a whirlpool-like current and then slowly start to tip the egg into the water, white first. Cook for 3 minutes. Repeat this step with the second egg (you can have both eggs cooking in the pot at the same time).
- Remove the eggs with a slotted spoon, cutting off any icky edges, and gently pat dry with a paper towel.
- Place the eggs onto the tomato slices. Top with a generous spoonful of pesto, fresh ground black pepper, and minced basil. Serve immediately.