Did you know June 3rd is national egg day? In honor of the egg, I am making one of my favorite healthy breakfasts. Filled with summer freshness this tomato & egg dish is baked to a perfection and topped with a freshly made kale pesto.
Eggs are packed with protein, vitamins, and are high in choline, a nutrient that helps with learning and memory. One egg has 113 mg of choline, which is close to the daily amount that is recommended. Another fun fact about eggs; all of the vitamins and nutrients of an egg are found in the yolk. The white part of the egg only contains protein. With its low-calorie count and high vitamins and nutrients intake, it is an egg-cellent day for an egg. (Sorry, but you had to see that coming!)
Go to organic vegetable garden and pick 2 beefsteak tomatoes and bunch of kale (about 2 cups). Then grab the egg basket and go to the hen house to gather 4 organic pasture-raised eggs. Wash and pat dry all of today’s harvest. This, my friends, is sustainable living at its best!
Line a baking sheet with parchment paper. Cut the tomatoes in half and scoop out the seeds. Place on the prepared baking sheet. I like to cut a small slice off of the bottom, so my tomatoes sit evenly on the baking sheet.
Crack an egg into each tomato half. Sprinkle some red pepper, salt, and pepper over the egg. Bake in a preheated 425°F oven until the edges of the eggs start to firm and the whites are cooked through, about 15 – 20 minutes.
👩🍳TIP: Drizzle 1 teaspoon of milk among each egg yolk to keep it from filming over while baking. Do not add too much are the white will remain runny.
Meanwhile, in a food processor bowl, add 2 cups of loosely chopped kale and 2 tablespoons pumpkin seeds.
Pulse until finely chopped. Add 3 tablespoons extra virgin olive oil, 2 tablespoon water, and salt and pepper to taste; pulse until combined but still a bit on the chunky side.
Top eggs with pesto and serve. There you have it, baked tomato & egg in less then 30 minutes. How easy is that!
- 2 large tomatoes, halved & seeded
- 4 eggs
- 2 tablespoons pumpkin seeds
- 2 cups kale, roughly chopped
- 3 tablespoons olive oil
- salt & pepper, to taste
- red pepper flakes, optional
Preheat oven to 425°F .
Line a baking sheet with parchment paper and line the tomatoes on sheet.
Crack an egg into each tomato half. Season with salt, pepper, and red pepper flakes to tastes. Bake until the whites set, about 15 – 20 minutes.
Meanwhile, in a food processor bowl add the kale and pumpkin seeds and pulse until finely chopped.
In the feeder tube while processor is set to on, add the oil and 2 tablespoons of water and pulse until combined. Season with salt and pepper, to taste.
Top eggs with pesto and serve immediately.