Power Toast with Kale Pesto and Poached Egg
You won’t need brunch reservations with this poached egg recipe on hand. Blend, poach, toast and enjoy!
1/3 cup chopped walnuts
1/3 cup Parmesan cheese
1/4 cup extra virgin olive oil
2 cups chopped kale
1 to 2 cloves garlic, chopped
2 teaspoons fresh lemon juice
Salt and pepper to taste
1 slice Nature’s Own Whole Wheat Bread
In food processor, place all Kale Pesto ingredients.
Process 30 seconds, scraping bowl once or twice, until mixture forms a paste.
In 2-quart saucepan, heat 4 cups water to boiling. (Add 1 teaspoon salt and 2 teaspoons vinegar to water, if desired.)
Crack egg into small custard cup.
Stir boiling water in circular motion and gently ease egg into water.
Reduce heat; simmer 3 to 5 minutes, to desired doneness.
Meanwhile, toast bread. Spread 1 to 2 tablespoons Kale Pesto onto toast.
Remove egg from water with slotted spoon, draining excess water.
Place on pesto. Serve immediately.