Breakkie | Food

baked eggs & greens with pesto

Breakfastime doesn’t usually elicit cries for all things green and leafy. And while I do love the usual morning┬ámeal suspects (hello fruit, granola, scones, and oatmeal), I try to inject some extra health into my start-of-day routine whenever I can.

And sure, that can look like a smoothie filled with all the kale my heart desires, but I also get so much satisfaction from taking the time to sit down and intentionally eat a meal.

Eggs are some of my favorite things to eat because they’ll satisfy and are filled with protein, and you can cook them in a multitude of different ways, with any sort of topping or side that you can think of! Enter those greens.

This baked egg dish uses broccoli and kale as a nest for a delicious sunny side up egg. Add a spoonful of pesto for flavor and even more greenery, and things just got good. Baked eggs are so easy to prep and allow you to linger over that cup of coffee or squeeze in some extra conversation with your guest-all while your oven is doing the work for you.

As we power through the rest of the week and into the weekend, I dare you to think green when it comes to your breakkie! You won’t be disappointed.

Baked Eggs & Greens with Pesto
(makes 2!)

2 cups kale
2 eggs
2 cups broccoli
Any other green you have!
1/4 cup pesto (store bought or check out this homemade recipe)

Grease two baking ramekins and preheat your oven to 400 degrees.
Pile in a cup of kale and a cup of broccoli (and any other green!) into each of your ramekins.
Bake for about 15 minutes, or until kale begins to soften and broccoli begins to brown.
Remove the ramekins from the oven, and gently crack an egg on top of each one. Top each ramekin with 2 tablespoons of pesto.
Pop ramekins back in the oven and cook for about 8 minutes, or until whites are set and yolks are still soft.
Serve warm with salt and pepper!



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