Soft scrambled eggs with kale and pesto

Name: Soft scrambled eggs with kale and pesto recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 3 kale leaves, torn, stalks discarded; 3/4 bunch flat-leaf parsley, leaves and stalks torn; 4 garlic cloves, roughly chopped; 25g l.s.a mix; 80g parmesan, grated; Finely grated zest and juice of 1 lemon; 200ml extra virgin olive oil; 6 eggs, lightly beaten; 4 thick slices dark rye sourdough or miche, toasted; 8 thin slices prosciutto; Mixed micro herbs, to serve

5 ratings

10m

05m

Soft scrambled eggs with kale and LSA pesto

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by Shannon Harley

delicious. team

Oct 15, 2015

Start your day off with a superfood breakfast of perfect scrambled eggs topped with homemade kale and LSA pesto. When you're looking for a simple breakfast that still delivers, this easy breakfast ticks all the boxes.

3 kale leaves, torn, stalks discarded
3/4 bunch flat-leaf parsley, leaves and stalks torn
4 garlic cloves, roughly chopped
1/4 cup (25g) LSA meal (ground linseed, sunflower seed, almond mix)
80g parmesan, grated
Finely grated zest and juice of 1 lemon
200ml extra virgin olive oil
6 eggs, lightly beaten
4 thick slices dark rye sourdough or miche, toasted
8 thin slices prosciutto
Mixed micro herbs, to serve

Method

1.

To make the kale pesto, whiz kale and parsley in a food processor until coarsely chopped. Add the garlic, LSA, parmesan, lemon zest and juice, and 3/4 cup (180ml) oil, then season with pepper and 1 tsp salt. Whiz for 2 minutes or until smooth and combined. Transfer to a bowl.
2.

Heat remaining 1 tbs oil in a frypan over medium-low heat. Season egg, then pour into pan and cook, tilting pan and gently pulling in edges using a spatula, for 3 minutes or until softly set.
3.

Spread toast with the kale pesto, top with eggs and garnish with prosciutto slices and micro herbs to serve.