This fun breakfast recipe is the perfect way to boost your brain function in the morning. While this breakfast is low in carbohydrates, the eggs and kale are bursting with choline and vitamin K, which are important nutrients to keep your thinking skills sharp.
In fact, in our article, Top 10 Brain-Boosting Foods, both eggs and kale were listed as foods beneficial to supporting brain health.
Egg yolks are a wonderful source of choline, which is a main component of the neurotransmitter acetylcholine. Neurotransmitters are what our brain cells, neurons, use to communicate with each other. Acetylcholine, specifically, has been shown to play an important role in memory. So, by extension it is important that our body has a sufficient supply of choline to make this neurotransmitter to help us remember all the things we need to! (1)
Kale is a cruciferous vegetable rich in nutrients! Research has shown that individuals who have higher levels of vitamin K, achieved through consuming their leafy greens, have less memory challenges than those with lower levels of vitamin K. (4)
Other hidden gems in this recipe include garlic and olive oil, which act as immune system supports and antioxidants, respectively, while adding a delicious flavours!
For added benefit, try switching your store-bought pesto, for our home-made nutrient dense Holy Basil Pesto. This pesto recipe is loaded with nutrients and antioxidants, which is another great way to support brain health. It also has adaptogenic properties, meaning it helps individuals adapt to stress, which is key whether recovering from a brain injury, or just coping with the challenges of everyday life.
References
- Haddelmo, M. (2006). The Role of Acetylcholine in Learning and Memory. Current Opinon in Neurobiology, 16(6), 710-715. doi: 10.1016/j.conb.2006.09.002
- Nurk, E., Refsum, H., Bjelland, I., Drevon, C., Tell, G., Ueland, P., … & Vollset, S. (2013). Plasma free choline, betaine and cognitive performance: the Hordaland Health Study. The British Journal of Nutrition, 109(3), 511-519. doi: 10.1017/S0007114512001249.
- Ferland, G. (2012). Vitamin K and the Nervous System: An Overview of its Actions. Advances in Nutrition, 3(2), 204-212. doi: 10.3945/an.111.001784
- Nurk, E., Refsum, H., Bjelland, I., Drevon, C., Tell, G., Ueland, P., … & Vollset, S. (2013). Plasma free choline, betaine and cognitive performance: the Hordaland Health Study. The British Journal of Nutrition, 109(3), 511-519. doi: 10.1017/S0007114512001249.
Pesto Baked Egg Cups
Ingredients
- 2 tbsps Extra Virgin Olive Oil
- 2 cups Kale Leaves thinly sliced
- 2 Garlic Cloves
- ½ tsp Sea Salt
- 4 Eggs
- ¼ cup Pesto
- ¼ cup Cherry Tomatoes
- Sprouts to garnish
Instructions
- Preheat oven to 350*F. Arrange 6 oz ramekins on a baking sheet. Pour 1 teaspoon of olive oil into each ramekin and coat the inside of the ramekin with the oil.
- In a large pan, heat the remaining tablespoon of olive oil. Once warmed, add kale, garlic, and sea salt. Cook for approximately 3 minutes, stirring frequently, until kale is wilted and garlic is fragrant.
- Divide garlic kale evenly between ramekins.
- Crack 1 egg into each, taking care not to break the yolk.
- Top with pesto and bake 10-15 minutes, or until the egg is set.
- Remove from oven, and garnish with sliced tomatoes and sprouts.
- Enjoy!
