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Garlic Basil Kale Poached Eggs Toast with Tahini and Lemon Dressing

Author Tracy

Ingredients

  • Tahini Dressing
  • 1/4 cup homemade Tahini
  • 2 garlic cloves
  • 1/2 cup of fresh lemon juice about 2 lemons
  • 1/4 cup nutritional yeast or a bit more to taste
  • 2-4 tbsp Extra virgin olive oil to taste
  • 1 tsp kosher salt + freshly ground black pepper or to taste
  • 3 tbsp water or as needed
  • Toast and Eggs
  • 2 cups of cleaned / ripped kale very loosely packed
  • 3 garlic cloves minced
  • 1/2 a small white onion diced
  • 2 eggs
  • 1 tablespoon of white vinegar
  • 1 slice of sourdough bread toasted
  • 5-6 basil leaves julienned
  • olive oil
  • salt and pepper to taste

Instructions

  • In a food processor, add all ingredients except water and process until smooth. Add water while blending to get desired consistency. Makes just under 1 cup.
  • Heat olive oil in saute pan and add garlic and onion on medium. Saute for 2 minutes and then add kale and saute until kale is cooked through a wilted, salt and pepper to taste.
  • Bring a small pot of water to boil and add white vinegar. When it has reached a boil, drop in eggs and then turn heat down to simmer. Let simmer for 4 minutes.
  • Toast bread and then top with kale and onions, basil, and carefully place eggs on top. Add fresh cracked black pepper to top of eggs and then drizzle the tahini lemon dressing on top.
  • Serve and enjoy!