Green Breakfast Baked Eggs
Equipment
- Small blender or food processor
- 7-inch round cake pan insert, metal cake pan, or foil pan
- oven
- Airfreyer
Ingredients
- 1 cup roughly chopped kale leaves stems and center ribs removed
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese for a vegetarian option or nutritional yeast (for a vegan option)
- 3 tablespoons whole almonds
- 1 garlic clove peeled
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons heavy cream or non-dairy alternative
- 3 tablespoons chopped pitted mixed olives
- Toast for serving
Instructions
- In a small blender or food processor, combine the kale, olive oil, grated Parmesan cheese or nutritional yeast, almonds, garlic, salt, and pepper.
- Blend until smooth to create the kale-almond pesto.
- Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, making sure to keep the yolks intact.
- Spoon the kale-almond pesto over the egg whites only, leaving the yolks exposed.
- Drizzle the heavy cream or non-dairy alternative over the yolks and swirl it into the pesto.
- Bake in the preheated oven until the eggs are just set and lightly browned on top, about 10 to 12 minutes.
- Sprinkle the chopped olives over the baked eggs and serve hot with toast.
Notes & Wine Advice
Wine Advice:
Pair these flavorful baked eggs with a light-bodied white wine such as Pinot Grigio or a sparkling Prosecco to complement the freshness of the kale-almond pesto and olives.Nutrition values
Calories: 380 kcal | koolhydraten: 8 g | Eiwitten: 15 g | Vet: 32 g | Suiker: 1 g