Cilantro And Kale Pesto Toast With A Fried Egg

• 1/4 cup packed cilantro
• 1 cup packed kale leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 2 tablespoons hulled hemp seeds*
• Sea salt
• Freshly ground pepper
• 1 large slice of whole-wheat toast
• 2 tablespoons unflavored whole-milk Greek yogurt
• 1 fried egg

1. In a food processor, whirl the cilantro, kale leaves, extra-virgin olive oil, white balsamic vinegar, and hemp seeds* until fairly smooth, scraping inside of bowl. Season with sea salt and freshly ground pepper. Smear a large slice of whole-wheat toast with the yogurt, then with some pesto. Top with a fried egg and more salt and pepper.
2. *Find at well-stocked grocery stores.
3. Make ahead The pesto, chilled airtight, up to 2 days.

cilantro, kale leaves, extravirgin olive oil, white balsamic vinegar, hemp seeds, salt, freshly ground pepper, milk, egg

Taken from www.myrecipes.com/recipe/cilantro-and-kale-pesto-toast-with-a-fried-egg (may not work)