Green & Lean Pesto Breakfast Toast

Green & Lean Pesto Breakfast Toast
  1. 2 cups chopped mustard greens
  2. 1/4 cup toasted walnut oil
  3. 2 tablespoons apple cider vinegar
  4. 3/4 teaspoon freshly ground black pepper, divided
  5. 1/4 teaspoon kosher salt
  6. 6 ounces frozen green peas, thawed
  7. 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  8. 1 tablespoon olive oil
  9. 4 large eggs
  10. 4 (1 1/2-ounce) slices multigrain bread, toasted
  1. 1. Combine greens, walnut oil, vinegar, 1/2 teaspoon pepper, salt, peas, and cheese in a food processor; process until smooth.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Crack eggs into skillet. Reduce heat to medium; cook 4 minutes or until whites are set. Sprinkle eggs with remaining 1/4 teaspoon pepper.
  3. 3. Top each bread slice with about 1/4 cup pesto and 1 egg.
Adapted from
Adapted from
Eat Fit Fuel
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