Open Faced Pesto Sammie

Open Faces Pesto Sammie

Makes 1-2 serving

What you need:
2 slices buckwheat bread, toasted
2 tbsp of Powered Pesto
2 pasture-raised eggs, soft-boiled
1/4 cup broccoli microgreens
Kelp flakes
Black pepper

What to do:
-Toast your two slices of bread and fill a pot of water to just cover the eggs. Once the water begins to boil, start a timer for 3 minutes and 30 seconds.
-When your timer goes off, bring the pot to the sink and fill with cold water to stop the cooking process.
-Spread Powered Pesto on both pieces of toast and top with broccoli microgreens
-Peel half of each egg and scoop out the soft boiled egg onto each bed of sprouts. Slice your egg through the middle to spill your yolk and season with kelp and pepper. 

Powered Pesto

Makes about 2 cups

What you need:
4 cups organic baby spinach (or basil/green of choice)
1/4 cup organic hemp oil or extra-virgin olive oil
1/4 cup organic hemp hearts
1/4 cup raw pumpkin seeds or walnuts
1 lemon, juiced
2 cloves garlic, peeled
1/4 tsp himalayan salt
1-2 tbsp  (optional)

What to do:
-Combine all ingredients in a high speed blender such as the Vitamix or a food processor. Pulse or blend until a lightly coarse texture.
-Keep refrigerated in a mason jar, lasts 5-7 days 

-Pesto is so versatile and is packed with GREENS! Get creative with how you use your pesto: add it to salad, enjoy it with eggs, spread it on toast, use it with quinoa or pasta... The possibilities are endless - make this a staple!
-You can use basil, watercress, microgreens or another leafy green to replace the spinach - there are no rules with pesto!

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