Paleo | Whole30 | Gluten-Free | Dairy-Free
Through my food blogging journey, I’ve met lots of other food lovers and bloggers. Kristen of Living, Loving, Paleo (livinglovingpaleo.com) has been particularly inspiring to me. Whether it’s treating her Crohn’s disease through food or being a ninja in and out of the kitchen (yes, she really does Ninja Warrior training!), Kristen is living proof that food is power and that we are all in control of our health.
Kristen is also the master of delicious, healthy breakfasts. So when I was thinking about Whole30 breakfast recipes for this book, I called her up to join me in the kitchen. The result is this amazing dish. The brilliant flavor combo was all her, and it’s so good you’ll be tempted to eat the entire batch.
The secret to these egg “pizzas” lies in the mini nonstick egg pans we used. They fit exactly one scrambled egg and make the perfect base for any sort of “pizza.” You can find them at most kitchen supply stores or on Amazon.
Serves 4 to 6
For the pesto: In a blender or food processor, combine the olive oil, basil, pine nuts, cashews, and salt and blend on high or process for 30 seconds, or until the pesto is well combined but not perfectly smooth. Set aside.
To assemble: In a nonstick 4½-inch egg skillet over medium-low heat, heat ¼ teaspoon olive oil. Pour in enough of the beaten egg to coat the bottom of the pan and cook until the edges start to round, 1 to 2 minutes. Flip the egg and cook until the edges are slightly golden and the egg is cooked through, 20 to 30 seconds. Transfer to a plate and repeat with the remaining egg.
To serve, spread 2 tablespoons of the pesto onto each cooked egg round and top with about 2 tablespoons of the shredded chicken and 1 to 2 teaspoons of the sun-dried tomatoes. Garnish with pine nuts, if desired.