Bacon and kale pesto flatbreads
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 50g pine nuts
- 100g kale
- 1 lemonzested and ½ juiced
- 1 clove garlicskinned and chopped
- 50g parmesanfinely grated
- 100ml extra-virgin olive oilplus extra for frying
- 4 rashers streaky bacon
- 2 eggs
- a large pinch cumin seeds
- 1 large flatbread
- a few tbsp chilli jam
Nutrition:
- kcal730
- fat59.2g
- saturates13.1g
- carbs19.8g
- sugars1.7g
- fibre3.2g
- protein27.9g
- salt2.2g
Method
step 1
To make the pesto, toast the pine nuts in a dry frying pan for 3-4 minutes, tossing regularly, until golden. Leave to cool for a few minutes, then tip into a food processor with the kale, the zest and juice of a lemon, the garlic, parmesan, oil and some seasoning. Whizz to a rough paste.
step 2
Using the same pan, cook the bacon over a medium-high heat until really crisp, then remove onto a plate.
step 3
Fry the eggs to your liking with a little more oil, then sprinkle with the cumin seeds for the final minute of cooking time. Put on the plate with the bacon.
step 4
Put the flatbread in the pan over a low heat to gently warm through and soak up a little of the bacon fat. Spread over half of the kale pesto, then transfer the flatbread to a chopping board.
step 5
Cut in half, then load up with the bacon and fried eggs, and dot over some chilli jam. Roll up and serve. The remaining kale pesto will keep chilled for a week – just pour a splash of oil over the top to cover.
