Kale Pesto Bowl with Soft Boiled Egg

I’ve made all the things in this dish separately a billion times, but I never thought to put them all in one bowl. But let me tell you…when you do, it’s nothing short of magic.

Besides that, it’s easy to make. I managed to pull the bowl together in less than 30 minutes after I got off work at the bakery last night, and decided to wander around the streets of D.C. taking pictures of moon flowers. More on that on my Instagram.

Anyway. I would highly recommend this as a quick dinner, or a breakfast if you have a little extra time in the morning. Soft boiled egg, sliced avocado, pesto and pine nuts in a bowl is basically the food equivalent of heaven. Trust me, I’m not exaggerating.

I’ve been listening to a lot of soul and R&B classics this week. Here’s one that’s good for walking around aimlessly, making quinoa bowls and enjoying the warm spring weather.

Kale Pesto Bowl with Soft Boiled Egg (slightly adapted from Simply Quinoa)


for the bowls:
1 large egg
1 cup cooked quinoa
½ an avocado
¼ cup homemade pesto
2 tablespoons hemp seeds
1 tablespoon chia seeds

for the pesto:
2 cups fresh basil leaves
1 cup fresh kale leaves
¼ cup nutritional yeast
¼ cup toasted pine nuts
1 large garlic clove
3 – 4 tablespoons olive oil
1 teaspoon lemon juice
salt and pepper to taste


Start by making the quinoa. Once it’s done, you can soft boil the egg.

To do that, bring a pot of water to a boil and then reduce it to a rapid simmer. Gently lower in the egg on a slotted spoon and wait 5 to 7 minutes, depending on how runny you like the yolk. Then, remove the egg with the spoon and run it under cold water for 30 seconds. Gently peel off the shell.

While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth. You can also toast the pine nuts in a small pan on low heat, but make sure to keep an eye on them…they brown quickly.

Prepare your breakfast bowls by adding 1 cup quinoa, half of the thinly-sliced avocado and half the pesto. Slice the egg in half lengthwise and add it to the bowl. Sprinkle with half the hemp, chia seeds and pine nuts. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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