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Arugula Cashew Sauce Topped Eggs, Kale and Quinoa
Recipe Intro From aslayskitchen

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

The arugula cashew pesto freezes beautifully so I like to make a big batch in advance and keep it in a large ice cube tray. This recipe is adapted from Shalane Flanagan and Elyse Kopecky's Run Fast Eat Slow and I eat it on top of everything!

Quinoa, kale, fried eggs, and arugula cashew pesto to recover from a rainy Saturday morning run. -@aslayskitchen

Recipe

Prep time 5mins
Cook time 10mins
Yield: Serves or Makes 1-2
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For the Arugula Cashew Pesto

ingredients

  • 1 cup cashews
  • 2 cups arugula or basil
  • 1/2 cup olive oil
  • 2 teaspoons white miso
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 bunch kale
  • 2 cloves garlic, finely minced
  • 1 tablespoon coconut oil

Method

  • Step 1

    Make your arugula cashew pesto by combining the cashews, arugula/basil, olive oil, white miso and lemon juice in a food processor. Process until smooth, adding a little olive oil if needed.

  • Step 2

    Heat the coconut oil in a cast iron skillet over medium heat. Sauté the kale and garlic until tender. Transfer to a plate.

  • Step 3

    Fry your eggs in the same skillet, adding a little more oil, or bacon fat for extra crispiness, if needed. Cook until the whites are set, about 4-5 minutes.

  • Step 4

    Assemble the eggs and quinoa with the kale, then top with some of the pesto.