Forbidden Sandwich: Kale Pesto and Roasted Tomato Breakfast Sandwich

By 300 Sandwiches

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IMG_9188 (1) I’ve been thinking more about what goes into my body lately.

For one, I’m trying to eat more greens, which are packed with vitamins. I love greens. Huge spinach fan. Love my kale. We’re growing swiss chard on our balcony. E hates all of the above. But I’m not going to deny myself greens because of my husband. So I made kale pesto for sandwiches the other day. Even if I don’t add leafy greens to a sandwich, I can sneak some into my condiments.

I made two sandwiches, even if E didn’t eat his (I care about his health, too). This stuff is great on crackers and toast, too.

1 bunch kale (a handful, about 1 1/2 cups chopped kale)
1/2 cup shredded parmesan cheese
1/4 cup chopped cashews
2 cloves garlic, minced
1/3 cup olive oil
salt and pepper
Combine all but olive oil and salt and pepper in food processor. Slowly add olive oil as food processor spins. Blend until you reach desired consistency. Add salt and pepper to taste.
12 cherry tomatoes
2 tablespoons olive oil
1 teaspoon chopped parsley
salt and pepper
4 eggs
2 teaspoons kale pesto
2 English muffins
Roast tomatoes: boil 1 quart of water, and have a medium sized bowl with cold water nearby. Slice an “x” on top of the tomatoes. Place in boiling water for a minute, then remove and place in cold water. Peel skins, place peeled tomatoes in a small dish, sprinkle on olive oil, salt, pepper and parsley and roast at 400 degrees for 30 minutes or until soft and slightly charred.

Scramble eggs to desired consistency. Toast muffins. Slather kale pesto on both sides. Layer on tomatoes and eggs on bottom half of muffin. Top with top half and serve. Makes two sandwiches.

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