Soft scrambled eggs with kale and LSA pesto

Ingredients

• 3 kale leaves, torn, stalks discarded
• 3/4 bunch flat-leaf parsley, leaves and stalks torn
• 4 garlic cloves, roughly chopped
• 1/4 cup (25g) LSA meal (ground linseed, sunflower seed, almond mix)
• 80g parmesan, grated
• Finely grated zest and juice of 1 lemon
• 200ml extra virgin olive oil
• 6 eggs, lightly beaten
• 4 thick slices dark rye sourdough or miche, toasted
• 8 thin slices prosciutto
• Mixed micro he

Description

• .

  To make the kale pesto, whiz kale and parsley in a food processor until coarsely chopped. Add the garlic, LSA, parmesan, lemon zest and juice, and 3/4 cup (180ml) oil, then season with pepper and 1 tsp salt. Whiz for 2 minutes or until smooth and combined. Transfer to a bowl.

• 2.

  Heat remaining 1 tbs oil in a frypan over medium-low heat. Season egg, then pour into pan and cook, tilting pan and gently pulling in edges using a spatula, for 3 minutes or until softly set.

• 3.

  Spread toast with the kale pesto, top with eggs and garnish with prosciutto slices and micro herbs to serve.