Pesto-Baked Eggs

This is one of my favorite brunch dishes because it’s a great way to get greens (and olive oil) into your diet at the first meal of the day! Don’t be alarmed if the pesto browns a bit—it’ll still taste delicious.

SERVES 4

5 teaspoons extra-virgin olive oil

2 cups thinly sliced kale or Swiss chard

2 cloves garlic, minced

½ teaspoon iodized sea salt

4 omega-3 or pastured eggs or VeganEggs

4 tablespoons Classic Basil Pesto

1. Preheat the oven to 350°F. Pour 1 teaspoon of olive oil into each of four 6- to 8-ounce ramekins.
2. In a large sauté pan, heat the remaining teaspoon of oil. Add kale or chard, garlic, and sea salt, and cook until kale is wilted and garlic is tender, about 3 minutes.
3. Divide garlic between ramekins, then crack 1 egg into each.
4. Top with pesto and bake 10 to 15 minutes, or until egg is set.