Ingredients
Units
Scale
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
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 15 mins