Erin Kunkel
Total Time
15 Mins
Yield
Serves 1 (Makes 1/2 cup pesto, enough for 3 toasts)

Sliced bread is the perfect blank canvas, ready to be loaded up with virtuous ingredients. Here is a toast recipe from the Instagram queen of the genre, Diana Ngo (@diningwithdiana), a cook and mom in the Seattle area who is working on her RD.

How to Make It

In a food processor, whirl the cilantro, kale leaves, extra-virgin olive oil, white balsamic vinegar, and hemp seeds* until fairly smooth, scraping inside of bowl. Season with sea salt and freshly ground pepper. Smear a large slice of whole-wheat toast with the yogurt, then with some pesto. Top with a fried egg and more salt and pepper.

Chef's Notes

*Find at well-stocked grocery stores.

Make ahead The pesto, chilled airtight, up to 2 days.

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