Description

Start your day out with a savory blend of freshly made macadamia ricotta, kale, sun-dried tomatoes, and a perfectly baked egg.

Best for: Keto & Paleo Breakfast Options

Prep Time

• 5 minutes

Cook Time

• 12 minutes

Cool Time

• 0 minutes

Total Time

• 17 minutes

Ingredients

• 1/2 cup raw macadamia nuts
• 1/2 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 clove garlic
• 1 cup kale, chopped
• 2 Tbsp coconut cream
• 3 Tbsp dry-packed sun-dried tomatoes, chopped
• 2 eggs
• Salt and pepper to taste

Directions

1. Preheat oven to 375F. Grease two small ramekins or a small casserole dish. Set aside.
2. In a food processor, combine macadamia nuts, lemon juice, olive oil, garlic, 2 Tbsp water, and salt and pepper to taste. Process until coarsely blended and creamy.
3. Transfer ricotta mixture to a bowl and add arugula, sun dried tomatoes, coconut cream, and salt and pepper to taste. Stir well to combine.
4. Spread ricotta-arugula mixture at the bottom of prepared ramekins or casserole dish and make 2 divots for the eggs. Crack and egg into each divot.
5. Transfer to the oven and bake for 8-12 minutes, until egg whites are set.
6. Enjoy warm.

Servings

• 2

Nutritional Information per Serving

• Calories 447.5 kcal
• Fat 43g
• Total Carbs 10.4g
• Sugars 4.9g (Sugar Alcohols 0g)
• Fiber 4.3g
• Sodium 75.7mg
• Protein 10.6g

Looking for more healthy macadamia nut-based recipes? Or looking for information on the health benefits of macadamia nuts? We've got you covered.