Egg In The Hole With Bacon, Tomato Kale Pesto

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Upgrade your cereal with this easy egg in the hole sandwich creation, perfect for breakfast or brunch.

The ingredient of Egg In The Hole With Bacon Tomato Kale Pesto

• 30g 1 cup chopped kale
• 2 tablespoon grated parmesan
• 1 2 small garlic clove chopped
• 2 tablespoon almonds
• 60ml 1 4 cup extra virgin olive oil
• 100g grape tomatoes halved
• 8 slices smoked shortcut bacon
• 4 slices abbottu2019s village bakery harvest pumpkin sunflower seeds
• 2 eggs
• 1 2 avocado thinly sliced

The Instruction of egg in the hole with bacon tomato kale pesto

• place the kale parmesan garlic almonds and oil in a small food processor blend until a smooth paste forms
• heat a large non stick frying pan over high heat and spray lightly with oil cook tomatoes for 2 3 minutes or until charred and softened transfer to a plate and set aside covered to keep warm add bacon to pan and cook turning for 4 minutes or until crisp and golden transfer to a plate lined with paper towel and set aside covered to keep warm wipe the pan clean
• use a round 7cm cutter to cut holes in 2 slices of bread lightly spray all the slices of bread with oil heat the clean pan over medium low heat place the bread with the holes in the pan crack an egg into each hole cook for 1 2 minutes or until the egg is firm turn and cook for a further 1 2 minutes or until the bread is lightly toasted and egg is cooked transfer to a plate add the remaining 2 slices of bread to the pan and cook turning until lightly toasted
• to serve spread the whole slices of toast with pesto top with bacon avocado tomatoes and toast with egg in the holes drizzle with any remaining pesto if you like

Nutritions of Egg In The Hole With Bacon Tomato Kale Pesto

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