Fried Egg with Kale Pesto

| Jenn & Seth Kendall
Serving size:1
Fried Egg with Kale Pesto

This is such a ridiculously simple dish, but the richness of the eggs are just such a perfect fit for pesto. Knowing I can make it for breakfast makes swinging my legs out of bed just a little easier.

For the Egg

  • 1 egg
  • crushed red pepper
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp kale pesto (or whatever you have on hand!)
  • Parmesan cheese, for serving
  1. Melt butter in skillet on medium heat. Crack egg into pan, and use fork or spatula to break apart the whites immediately around the yolk as it cooks. Continue to fry just until egg white is cooked, or sunny-side up style, roughly 1 minute.
  2. Sprinkle with salt, pepper and crushed red pepper.
  3. Sprinkle the egg with Parmesan cheese and a scoop of the pesto.  Serve with toast.

    For the Pesto

    • 3 cloves garlic
    • 1/2 cup toasted walnuts
    • 4 cup chopped kale
    • 1/2 cup olive oil
    • zest and juice from 1 lemon
    • smoked sea salt, to taste
    • freshly ground black pepper

     

    1. Place garlic, walnuts, lemon zest, and kale in the bowl of a food processor. Pulse.
    2. Slowly pour in the olive oil and lemon juice while the food processor is still running. Adjust salt and pepper to taste.

     

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