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Avo Egg Toast with Kale Lemon Pesto

  By ElyseWagner  ,

May 26, 2017

This is the perfect combo of bright greens with a yellow pop from the egg that's oh so satisfying, detoxifying and resfreshing. Inspired by a breakfast I had not too long ago in Huntington Beach, CA, I knew I  needed to re-create it at home.  It is BURSTING with flavor and is a must try.

*Antioxidant, *Anti-inflammatory, *Healing

  • Prep: 15 mins
  • Cook: 10 mins

Ingredients

1-2 pieces of gluten free toast (I like Canyon Bakehouse)

1 egg

2 teaspoons butter or ghee

1 Tablespoon water

1/2 avocado

1/4 teaspoon hemp or chia seeds

2 cups loosely packed fresh basil leaves

2 cups curly kale

2 cloves garlic, peeled and halved

¼ cup toasted walnut pieces or pine nuts

Juice of one lemon (about 2 tablespoons)

¼ teaspoon salt

¼ cup extra virgin olive oil, hemp or avocado oil

Directions

Toast

1Toast bread lightly and add avocado slices (now you have Avo Toast, yum!)

Baste egg

1To baste an egg, heat 2 teaspoons butter in a nonstick skillet over medium-low, until hot.

2Crack your egg into a custard cup or small bowl.

3Gently slide the egg into the melted butter, and cook about 30 seconds.

4When the edges of the egg turn white, add 1 tablespoon water to the pan.

5Then immediately cover, to capture the steam, and cook 1 1/2 to 2 minutes.

6Now lift the lid to check the egg for doneness. It’s ready when the white is set and the yolk begins to firm.

7Place egg over avocado toast

Lemon Kale Pesto

1Add all ingredients (except for oil) in a food processor or high-speed blender.

2Slowly add in the oil of your choice and blend on low.

3Once blended to the consistency you like, pour into a bowl and set aside.

4When ready, scoop lemon kale pesto over egg and avocado toast.

5Sprinkle the top with broccoli sprouts!

FAB Tips: Canyon Bakehouse has some amazing gluten free seeded breads.  They're delicious!

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