1cuproughly chopped kale leavesstems and center ribs removed
¼cupolive oil
¼cupgrated Parmesan cheesefor a vegetarian option or nutritional yeast (for a vegan option)
3tablespoonswhole almonds
1garlic clovepeeled
Salt and pepper to taste
4largeeggs
2tablespoonsheavy cream or non-dairy alternative
3tablespoonschopped pitted mixed olives
Toastfor 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 / Tips / 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.