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Egg in the hole with bacon, tomato & kale pesto
Egg in the hole with bacon, tomato & kale pesto
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Elevate breakfast: make egg in a hole sandwich for a delicious twist on cereal.
Ingredients:
  • 30g (1 cup) chopped kale
  • 40.00 ml grated parmesan
  • 1/2 small garlic clove, chopped
  • 40.00 ml almonds
  • 60ml (1/4 cup) extra virgin olive oil
  • 100g grape tomatoes, halved
  • 8 slices smoked shortcut bacon
  • 4 slices Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seeds
  • 2 eggs
  • 1/2 avocado, thinly sliced
Instructions:
  • Combine the kale, parmesan, garlic, almonds, and oil in a small food processor and blend until smooth.
  • Preheat a large non-stick frying pan over high heat, then lightly spray with oil. Sear tomatoes for 2-3 minutes until charred and softened. Transfer to a plate and cover to keep warm. Cook bacon in the pan, turning, for 4 minutes until crisp and golden. Place on a paper towel-lined plate and cover to keep warm. Clean the pan.
  • Cut holes in 2 slices of bread using a 7cm cutter. Lightly spray all bread slices with oil. Heat a clean pan over medium-low heat. Place bread slices with holes in the pan and crack an egg into each hole. Cook until eggs are firm. Flip and toast bread for 1-2 minutes until golden and eggs are cooked. Transfer to a plate. Toast remaining 2 slices of bread in the pan until golden.
  • Spread slices of crispy toast with flavorful pesto, then layer on crispy bacon, creamy avocado, juicy tomatoes, and top with egg-in-a-hole toast. Finish with a final drizzle of pesto for an extra burst of flavor, if desired.

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