These aren’t your average scrambled eggs. These babies have loads of sweet basil and garlic, enveloped in a creamy pesto, and surrounded by a full serving of greens. Inspired by the breakfast I had at the Coup after my first 10km run.
1 tablespoon extra virgin coconut oil or other cooking oil
1 head kale, chopped
1 cup spinach, chopped
3-4 leaves fresh basil, chopped
handful raw pine nuts
Instructions
To make pesto: process all ingredients in a food processor until smooth.
Putting it all together: heat coconut oil in a large frying pan on medium heat. Once melted, add eggs and mix with a fork. Allow to cook for 5-6 minutes,turning with fork every minute or so. Add kale, spinach, and 3-4 spoon fulls of pesto to the mix and continue to cook until desired consistency is met. I like my scrambled eggs well-done so for me, this was a total of 11 minutes. Add extra basil and pine nuts, mix to combine and serve.
Notes
You can use the leftover pesto for a big batch of Pumpkin Pesto Pasta, or use as a delicious sandwich spread!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/green-eggs-no-ham/