This Kale Avocado Pesto is my new favorite condiment—an easy, nutrient packed way to add some flavor to gluten and dairy free meals! And it’s the perfect star of these Egg Sandwiches.
Egg Sandwiches with Kale Avocado Pesto
What you need to make Egg Sandwiches and Avocado Pesto:
The best thing about these sandwiches is how easy they are! They’re the perfect easy breakfast, brunch, or lunch, without sacrificing flavor. Here’s what you need to make it happen:
- Bread (Elana has a great recipe!)
- Sprouts
- Cucumber
- Carrots
- Eggs
- Avocado
- Olive Oil
- Lemon Juice
- Sea Salt
- Olive Oil
- Kale
Tips for the best pesto sandwiches:
- You can get creative with the greens you throw in. I love the taste cilantro adds, but you can swap it out for basil or other herbs of your choice, or make a medley of whatever you have on hand.
- This pesto is also great with lime juice, but I slightly prefer the lemon version
- If you want to get extra fancy you can toast your bread! That’s too fancy for me though.
Egg Sandwiches with Kale Avocado Pesto
This Kale Avocado Pesto is my new favorite condiment—an easy, nutrient packed way to add some flavor to gluten and dairy free meals!
INGREDIENTS
- 4 slices Paleo bread
- 2 eggs
- 1/4 cup sprouts
- 1 large carrot peeled into thin slices
- 1 cucumber peeled and then sliced lengthwise
For Pesto:
- 1/2 avocado
- 3 cups fresh kale
- 1 tbsp lime or lemon juice
- 1/4 tsp salt
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp water
INSTRUCTIONS
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In a food processor, blend together all pesto ingredients. Set aside.
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Fry the two eggs until they are cooked as desired
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Spread a good spoonful of pesto on one slice of bread. Layer with cucumbers, carrots, 1 egg, sprouts, and then top with the second slice of bread.
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Repeat again with the second sandwich and enjoy!
Can’t wait to try! Any paleo bread you recommend?
I make my own using Cassava Flour but you can also buy Against the Grain’s bread, Mike’s muffins, or wrap it all in a Siete Food’s torilla!