Eggs with kale & walnut pesto

Kale and Walnut Pesto

Cooking up a hearty breakfast of poached eggs with kale and walnut pesto is a great way to stabilise your blood sugar and fuel up with nutrient dense delicious veggies in the morning. It’s a super easy, quick and convenient option.

Important note – if making this dish in pregnancy be sure to poach the eggs until hard, as a soft yolk increases the risk of salmonella poisoning.

Serves 1

INGREDIENTS: Poached eggs, Mushies and Toms

  • 2 eggs
  • 4-8 cherry tomatoes (halved)
  • ½ cup raw mushrooms (sliced)
  • 1 tablespoon butter

METHOD:

  1. Boil water in a small saucepan for the eggs.
  2. Once the water has boiled, poached eggs for 4 minutes or until yolk is hard (in pregnancy).
  3. Pan fry cherry tomatoes and mushrooms in some butter with salt and pepper.

INGREDIENTS: Kale and walnut pesto (1 serve = 1-2 tablespoons)

  • 1 cup raw kale
  • 1 cup fresh basil
  • ½ cup walnuts (toasted)
  • ¼ cup parmesan cheese
  • ½ cup extra virgin olive oil

METHOD:

  1. Preheat oven to 180 C. Spread walnuts evenly on a baking tray lined with baking paper and cook for 5 minutes or until golden.
  2. Add all ingredients to a high-speed blender and blitz until smooth. Season as required.
  3. Store in the fridge.

Drizzle the kale and walnut pesto over the top of your delicious eggs, mushies and cherry toms for a breakfast that gives you a great supportive start to the day.

This Poached Eggs with Kale and Walnut Pesto recipe is brought to you by senior fertility naturopath and nutritionist, Georgia Marrion. Keen to get some dietary support in your fertility, pregnancy or postpartum journey? Book in with Georgia for a free 10 minute telehealth consult to find out what’s possible for you > navigate to heading Naturopathy – Fertile Ground > 10 minute Free Naturopathic Introduction