Pesto “Eggs Benedict“


½ Beefsteak tomato sliced into ½ inch rounds 

1 cup of spinach

Fresh basil to taste

2 eggs cooked to preference

2 Tbsp of pesto (purchased or made to the *recipe below)

Pesto Ingredients

  1. 2 cups basil Leaves
  2. 2 cloves of garlic
  3. ¼ cup of pine nuts (can substitute walnuts)
  4. 2/3 cup of extra-virgin olive oil
  5. Salt and pepper to taste
  6. ½ cup of Pecorino or Parmesan cheese


  1. Layer tomato slices with ½ cup of spinach each
  2. Top each tomato slice with a cooked egg
  3. Sprinkle 1 Tbsp chopped basil over each


More vegetables can be added to the tomato, including cucumber rounds, mushrooms, sliced Brussel sprouts, sliced eggplant, or sliced zucchini. 

Pesto Instructions

  1. Combine garlic, basil, pine nuts, and cheese in a food processor. 
  2. Add oil slowly until incorporated. Season with salt and pepper to taste.

Nutrition facts:

Protein: 15.5g, Fiber: 2.5g, Carbs: 6 g, and calories: 292.

Encore logo

As a proven clinical research organization, we take every precaution to ensure the safety of and maximize the value for our research volunteers. Qualified doctors, nurses and study coordinators on staff provide support and care throughout the research trial. Participation is always voluntary. We appreciate the time and effort that research volunteers bring to this important process.

Copyright 2023 ENCORE Research Group