Breakfast is definitely my favorite meal, not including dessert obviously, but sometimes I even get tired of eating the same breakfast over and over. I’m not sure why, but breakfast is definitely one of those meals that tends to repeat itself. As much as I love avocado toast, can I admit that I’m getting sick of the traditional recipe? I pumped up the protein, and added what the food world is calling superfoods, to give you a power breakfast that will keep you energized all morning long. It’s a simple, yet delicious breakfast that can be put together quickly before work, but packs much more of a powerful punch than that plain and boring avocado toast.

How many times have you bought a large bunch of kale on Monday with the intention of eating it all during the week? Now, how many of you have ended up throwing half of that kale away because it’s gone bad before you had the chance to eat it? I’ll admit, this has happened to me more times than I’d like to admit but I have found a tasty and helpful way to use up all of that kale sitting in your refrigerator drawer. Make pesto! Not only is it wonderful on pasta, it’s great on a bunch of other things, such as this breakfast toast. You can freeze it in batches too, which makes it perfect to enjoy all year long.

It’s a healthy, power packed breakfast, that is sure to turn up your weekday routine.

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Ingredients: 

2 eggs, soft boiled

1/2 an avocado

2 tsp tahini

2 tsp pumpkin seeds

2 tsp chia seeds

2 tbsp kale pesto (see below)

Freshly ground black pepper

Wheat bread

For the pesto:

1 cup fresh kale leaves

1 tsp pumpkin seeds

2 tsp parmesan cheese

1 garlic clove

1 tbsp lemon juice

2 tsp extra virgin olive oil

A pinch sea salt

 

Directions:

  1. Toast bread, then mash avocado on both slices of bread. Top with boiled egg.
  2. Place the pesto ingredients into the blender, and pulse until desired consistency.
  3. Drizzle toasts with tahini, kale pesto and garnish with pumpkin and chia seeds.