Baked Eggs With Kale-Almond Pesto And Olives
Baked eggs are a luxury because they take more time and effort than a quick scramble or fried egg. But here, they’re just as quick to throw together and bake up with enough time to get the orange juice and coffee on the table and maybe even sit through a morning news segment. Feel free to use any store-bought or homemade pesto you have on hand for these eggs, but if you have the time, make this kale pesto to add an extra dose of greens to your morning.
Ingredients
- 1 cup roughly chopped kale leaves stems and center ribs removed
- ¼ cup olive oil
- ¼ cup grated pecorino cheese
- 3 tablespoons whole almonds
- 1 garlic clove peeled
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 2 tablespoons heavy cream
- 3 tablespoons chopped pitted mixed olives
- Toast for serving
Instructions
- In a small blender, puree the kale, olive oil, pecorino, almonds, garlic, and salt and pepper to taste until smooth.
- Crack the eggs into a 7-inch round cake pan insert, metal cake pan, or foil pan, then spoon the kale pesto over the egg whites only, leaving the yolks exposed.
- Drizzle the cream over the yolks and swirl into the pesto.
- Cook at 300°F until the eggs are just set and browned on top, 10 to 12 minutes.
- Sprinkle the olives over the eggs and serve hot with toast.
Notes / Tips / Wine Advice:
If you don’t want to make the kale pesto for these eggs, simply substitute ¾ cup of your favorite homemade or store-bought pesto in its place and cook as stated in the recipe.
