Hazelnut, Basil & Kale Scramble
March 09, 2015 | Serves 2
- 4-5 Eggs
- 75g of Kale
- 1 Handful of Hazelnuts
- Juice of Half a Lemon
- Coconut Oil
- Sprouts (alfafla or lentil etc)
- 3-4 Basil Leaves
Optional Extra: Feta
Kale and eggs are incredible together and I have them for breakfast a couple of times a week. I add in different things all the time, depending on what I have, but I come back to this combination time and time again. It’s all done in one pan so there’s minimal clean up, especially for such a fancy breakfast- bursting with flavour and full of texture.
Start by roughly chopping the hazelnuts and adding them to a pan on medium heat. While they’re toasting, tear all the kale leaves from the stalks (discard stalks), whisk your eggs and finely chop your basil leaves.
After about 3-4 minutes, when the hazlnuts are yummy and toasted, remove them from the pan and set them aside. Leave the pan on the heat and turn it down a little. Add about a teaspoon of coconut oil to the pan and add in your kale.
Let it cook for a minute or two until it has softened a bit and turned bright green. Then drizzle in your lemon juice.
Pour in your eggs and scramble them with the kale until their cooked to your liking.
Plate the eggs and kale, top with sprouts and basil and then sprinkle on the hazelnuts. Season with salt and pepper and serve!