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.

Diana Ngo
This Story Originally Appeared On sunset.com

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Credit: Erin Kunkel

Recipe Summary test

total:
15 mins
Yield:
Serves 1 (Makes 1/2 cup pesto, enough for3 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

*Find at well-stocked grocery stores.

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

Nutrition Facts

405 calories; protein 15g; fat 31g; saturated fat 5.8g; carbohydrates 16g; fiber 1.9g; sodium 331mg; cholesterol 189mg.
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