Olives, Kale, and Pecorino Baked Eggs

Prep time: 5 minutes | Cook time: 11 minutes | Serves 2

1 cup roughly chopped kale leaves, stems and center ribs removed

¼ cup grated pecorino cheese

¼ cup olive oil

1 garlic clove, peeled

3 tablespoons whole almonds

Kosher salt and freshly ground black pepper, to taste

4 large eggs

2 tablespoons heavy cream

3 tablespoons chopped pitted mixed olives

1. Place the kale, pecorino, olive oil, garlic, almonds, salt, and pepper in a small blender and blitz until well incorporated.
2. One at a time, crack the eggs in the baking pan. Drizzle the kale pesto on top of the egg whites. Top the yolks with the cream and swirl together the yolks and the pesto.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 300ºF (150ºC) and set time to 11 minutes.
4. When cooked, the top should begin to brown and the eggs should be set.
5. Allow the eggs to cool for 5 minutes. Scatter the olives on top and serve warm.