November 6, 2013

Greens, Eggs, and Kale French Toast

Breakfast Plate

Let’s talk about leftovers. Kale pesto leftovers, to be exact.

After hosting three, yes THREE, parties last weekend, I had two big cups of kale pesto leftovering in my fridge. And after inserting the kale pesto remains into pastas and potatoes and potato pastas, I still had half a dozen globs or so to play with.

Which brings me to toast. French toast, to be exact.

Typically, french toast is made with a mixture of eggs, milk, maple syrup, vanilla extract, and perhaps a pinch of cinnamon and a sprinkle of powdered sugar. In sum: it’s sweet.

But as you have probably already discovered, switching up traditional flavor pairings is a perfect way to surprise your palate and create mouthwatering dishes that don’t need any  extra sodium or salt.

That’s how we get to Kale Pesto French Toast.

Just like the original recipe, this French toast begins with a piece of bread that takes a nice long bath (ten minutes per side) in an egg wash. But instead of sugary ingredients and higher sodium milk, we’ll use a mixture of egg, garlicky pesto, and a quarter cup of bright orange juice.

Greens Eggs Prep

Egg Batter

Bread Dunk

After the soaking up all those savory flavors, the bread then dries off in a hot pan, the outside frying to a crisp while the inside stays soft and plump.

Bread Fry

Side View

And for the best part (beyond making green French toast), you can use your leftover soaking liquids to make a side of green eggs. And if you have a few more globs of pesto, you can heat them up for a green dressing. Expertly drizzled on top, of course.

Eaten Eggs

So whether you decide to make this for breakfast or for dinner, definitely use  that low-sodium kale pesto, those bloody mary mixes, cauliflower white sauces, roasted butternut squashes, pasta sauces, and any other savory leftovers to switch up this sweet dish. Your fridge and your belly will thank you. And your kids, friends, and friend’s kids will love it too.

Chow on.



  • 1 cup chopped kale
  • 1/4 cup fresh basil leaves
  • 4 cloves garlic, peeled
  • 1/4 cup unsalted pumpkin seeds (toasted if you have time)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt-free garlic powder
  • 2 splashes of orange juice


Blend all the ingredients until smooth and creamy. Add extra orange juice and water as needed.




  • 1/2 cup  kale pesto
  • 1/2 cup orange juice + a few more splashes
  • 2 eggs
  • 2 slices no-salt-added bread
  • 1 tablespoon olive oil


In a medium-sized bowl, whisk together 1/4 cup of the kale pesto with the 1/2 cup of orange juice and the eggs until well combined. Then, place your bread into the bowl and let it soak, ten minutes per side.

Heat the oil in a large pan over medium-high heat. When the oil is hot, take a slice of bread from the egg wash and shake it gently to get rid of excess egg sludge. Then place the bread in the pan and fry until it gets cripsy, about 5 minutes per side. Repeat with the other slice. Place on a plate and cover with foil to keep warm

Meanwhile, heat the remaining kale pesto in a small sauce pot with a few splashes of orange juice. And in your french toast pan, quickly cook up those eggs.

Finally, place the french toast on a plate. Top with eggs and leftover pesto sauce. And give yourself a high five.

Leave a Comment

Previous post:

Next post: