Pesto Baked Egg Cups
The eggs and kale in this recipe are bursting with choline and vitamin K, which are important brain-boosting nutrients to keep your thinking skills sharp.
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!
Notes
Nutritional information per serving:
Calories: 231
Carbs: 3g
Fibre: 1g
Sugar: 1g
Protein: 8g
Fat: 21g