Green Baked Eggs in Kale & Almond Pesto
Eggs are essential to any breakfast and I'm always looking for new ways to enjoy the perfect runny yolk. I am partial to a good poached egg, and for a while always assumed baked eggs would be dry and a little scorched on top. But that doesn't have to be the case at all - with the right timing and a little drizzle of oil you can easily get that gorgeous creamy yolk that makes the morning so worthwhile.
For the pesto:
- 150g kale
- 80g almonds
- 60g Parmesan (for my supper club event I used a vegetarian alternative from here so I only had to make one batch - if you do use this, you may need a little more seasoning to taste but it is a great alternative)
- 200ml olive oil
- 3 red chillies (de-seeded if you're not into spice)
- 3 garlic cloves, peeled and roughly crushed with the back of your knife
- 2 tbsp fresh coriander leaves (if you buy a packet from the supermarket this tends to be the right amount)
- Salt and pepper to taste
For the garnish:
- 3 spring onions
- 2 red chillies sliced into rings
A few coriander leaves
And of course - 6 eggs!
Start by blitzing down the kale in your food processor, you might need to do this is a couple of batches so it all fits in!
Next add the almonds and garlic and blitz down until the nuts are a really fine powder and the garlic is mixed evenly throughout the kale leaves.
Before you add the Parmesan break it up into chunks to help your food processor along, or you can grate it straight in.
Finally add your oil, chillies, herbs and seasoning and blitz until it's a smooth consistency with no lumps. You might need to add a little water here if it's not blending down easily enough.
To make the baked eggs spoon a tablespoon of pesto into the bottom of each of the ramekins and smooth it out so you get a nice even layer. Crack an egg on top of the pesto, and then spoon a few more dollops around the yolk and spread it out as much as you can without disturbing the egg too much. I find a teaspoon is best for this and about five small dollops spreads out quite nicely in the oven so your yolk gets a nice pesto halo!
Drizzle the top of the yolk with a little more oil, to stop it browning off in the oven, (I like to use chilli oil, but normal olive oil is perfectly fine). Bake for 10-11 minutes at 165C - this will cook the egg white but leaving your yolk lovely and runny.
When you've taken them out the oven garnish with the fresh spring onion, coriander and chilli and serve with a nice chunk of bread (sourdough or Irish soda bread works well), corn fritters or grilled halloumi - anything that you can dip into the yellowy goodness!