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Tomatoes and Eggs 
with Kale Pesto

Eggs are high in choline and vitamin B12, a nutrient that forms one of the principal brain neurotransmitters involved in learning.

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In addition to supplying you with vitamin B12, eggs are high in choline, a nutrient that forms one of the principal brain neurotransmitters involved in learning and memory. Plus, tomatoes and kale supply brain-cell-protecting vitamin C, and pumpkin seeds are chockfull of attention-supporting iron, as well as magnesium to keep brain messages pinging at top speed. 

Ingredients

  • 2 large beefsteak tomatoes (about 1 lb),
  • halved and seeded
  • 4 organic pasture-raised eggs
  • 2 tbsp pumpkin seeds
  • 2 cups kale
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Preparation

  1. Heat oven to 425°. Place tomatoes close together, cut-side up, on a baking sheet lined with aluminum foil or parchment paper. Crack an egg into each tomato half. Bake until the edges of the eggs start to firm and the whites are cooked though, 15–20 minutes.
  2. While the eggs are cooking, prepare the pesto. In a food processor or mini chopper, chop pumpkin seeds. Add kale, and pulse until finely chopped. Add olive oil, 2 tbsp water, salt, and black pepper; pulse until combined yet chunky. Top eggs with pesto and serve.

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Nutrition Information

  • Serving Size 4
  • Calories 211
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 2 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g