September 7, 2015

Not-So-Scrambled Eggs with Kale Pesto!

Breakfast + Brunch, Dairy Free, Gluten Free, Grain Free, Paleo, Post Workout, Recipes, Vegetarian, Weekend

My mother is the queen of scrambled eggs.

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!)

Not-So-Scrambled Eggs with Kale Pesto

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

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

Serves: 2

Ingredients

For the Eggs

4 eggs
Splash of almond milk
Sprinkle of salt & pepper
Coconut oil, for cooking
2 tablespoons kale pesto

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

Instructions

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.