Power Toast with Kale Pesto and Poached Egg

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!

Total Time15


  • Kale Pesto

  • 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 egg

  • 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.