I’ve been trying some healthier, more savory breakfast options as outlined in “I Quit Sugar” and this one was a huge hit for me. You make pesto, but out of kale instead of basil, then gently fold it all into some scrambled eggs. It’s a really nice way to get some greens into your breakfast in the morning without feeling like you’re eating salad for breakfast. Also, as the eggs heat the pesto, it cooks the garlic a bit and gives a great flavor to the whole dish. I served this whole thing with a piece of seeded, whole wheat toast (this variety was from the bakery at ShopRite) and some sliced grape tomatoes.
Definitely a huge hit and something we’re going to have again. Also, the pesto recipe makes a bunch of extras so I just poured it into a plastic container, covered with a thin layer of olive oil and sealed the whole thing up and froze it. That way, we have the pesto whenever we want it and it didn’t go to waste.
Read on for the recipe.
- 1 medium bunch kale, stems removed
- 2 medium scallions, peeled
- 2 cloves garlic, peeled
- 3 tbsp. olive oil
- juice of 1 lemon
- 1/4 cup grated parmesan
- salt and freshly ground black pepper
- 4 eggs.
- splash of milk or cream
- knob butter
- toast, halved cherry tomatos and slices of grilled ham, to serve
- Mix the first seven ingredients in the food processor to make the kale pesto. Set aside.
- Use a fork to lightly mix the eggs, salt and milk or cream in a small bowl. Melt the butter in a frypan over medium heat, then pour in the egg mixture. Once the eggs sit for a minute, fold and lift using a rubber spatula. After a minute, add the pesto and fold a little more until the whole thing is mixed, but still soft and a bit runny. Remove from the heat and let sit, then gently stir to ensure it is cooked through.
- Serve with toast, cherry tomato halves and a few slices of grilled ham.
- The eggs will keep cooking quite a bit after you take them off the heat so remove them before they're to how you like them.