Pesto eggs on toast - IGA Recipes
Ingredients Method - To make pesto, blanch kale in hot water and squeeze out excess water.
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Ingredients
- 4 eggs
- 4 slices of bread
- 2 avocado
- 1/4 cups crumble feta cheese
- 4 leaves Tuscan kale, stem removed (for the pesto)
- 1/4 cups toasted pine nuts (for the pesto)
- 1 clove garlic (for the pesto)
- 1/4 cup olive oil (for the pesto)
- 1/4 cup water (for the pesto)
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