Baked Green Eggs with Chillies & Sourdough Toast

Name: Baked Green Eggs with Chillies & Sourdough Toast
Yield: Serves 4
Cuisine: British
Ingredients: 1 fresh long green chilli, cut into 2mm-thick slices; 8 eggs; Fresh dill sprigs, for serving; Cayenne pepper, for sprinkling; 4 slices white sourdough, toasted, and butter, for serving; 2 tbsp lemon extra virgin olive oil; 45 g (¼ cup) pine nuts; 4 slices white sourdough, toasted, and butter, for serving; 60 g kale leaves; 1 garlic clove, peeled; 1 bunch kale, hard stalks removed, leaves coarsely chopped; 70 g (1 cup) finely grated parmesan; Zest and juice of 1 lemon; 80 ml (⅓ cup) lemon extra virgin olive oil; 2 tbsp tahini; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

60 g kale leaves
8 eggs
1 fresh long green chilli, cut into 2mm-thick slices

Europe
Oceania
United Kingdom
Australia
Sydney
Breakfast
Vegetarian
Mediterranean

Method

Begin with making the pesto. Preheat the oven to 160°C fan forced. Arrange the pine nuts in a single layer on a baking tray. Bake, tossing every