Every time she makes them they come out fluffy, with the perfect texture, not too runny, not too dry, and never rubbery. She’s made it for me many a times, and has amassed a loyal following of scrambled-egg fans.
So I thought that next time I was home, I’d actually treat her and make her something not even she has had before – my Not-So-Scrambled-Eggs!
This is my new favourite way to eat eggs!
It just makes it so much funner than plain ol’ scrambled eggs, don’t you think? I mean, it just means we have to add a whole other word now when people ask if we’d like our eggs poached, fried, or scrambled. It’s a total game-changer.
Also, I’m having a current phase with pesto. And kale. Actually, I’m always having a thing with kale, so I just married my recurring love with my current one, and so these eggs with pesto are born.
It’s worth it, and does really take this up a notch. It may look like a weekend recipe, but if you leave a jar of kale pesto ready to go, you could quickly whip this up in the morning before work. I love having mine with fresh avocado and toast (my Body Loving Bread would go very well here!)
My new favourite way to eat eggs for breakfast, and I'm sure you'll love it too! Provides a fun change from simple scrambled eggs, and is super easy to make as well!
Author: Teffy Perk
Recipe type: Healthy, Breakfast
For the Eggs
Splash of almond milk
Sprinkle of salt & pepper
Coconut oil, for cooking
2 tablespoons kale pesto
¼ cup cashews
1 shallot, finely chopped
2 garlic cloves, minced
2 large handfuls of kale
1 large handful basil leaves
3 tablespoons olive oil
1 lemon, juiced
4 tablespoons freshly grated parmesan
Salt & pepper, to taste
For the Kale Pesto
Start by making your pesto. On a dry skillet, lightly toast your cashews on medium to high heat. Let cool for a couple minutes then place a food processor with shallot, garlic, kale, and basil and pulse a few times until finely chopped.
Add in the olive oil, lemon, salt, and pepper and blend until combined. Pulse in the parmesan until mixed though. Taste and adjust any seasoning. Keeps in the fridge in a sealed container for about 1 week.
For the Eggs
Crack your eggs into a bowl and carefully mix them with the almond milk, salt, & pepper. You don’t want to intensely whisk here, so no need to fully mix the yolks with the whites.
Heat a skillet or frying pan on medium-high heat with some coconut oil. Pour in your eggs and decrease the heat to low. Let the eggs cook for about 30 seconds before using a spatula to push the outside corners towards the centre. You’re basically creating space for the uncooked eggs to come in contact with the hot pan.
After about another 30 seconds, repeat this again. Do until the eggs are almost cooked to your liking (I like mine a bit soft) and then carefully top with the kale pesto, give one last fold, and serve on a plate with some avocado and toast, if you desire.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!