Ingredients

Method

For the kale pesto:
• 90 g kale, chopped
• 1⁄4 cup canola oil
• 50 g pistachios, roughly chopped
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste
For the eggs:
• 8 large free-range eggs
• 2 cobs sweetcorn
For the creamy polenta:
• 125 g polenta
• 1 litre water
• 1⁄2 cup milk
• sea salt and freshly ground black pepper, to taste
To serve:
• olive oil, for frying
• 2 cloves garlic, chopped
• 40 g kale, torn
• salt, to taste

Method

Ingredients

1. To make the kale pesto, place all the ingredients in a blender and blend until combined, slightly textured and bright green. Adjust the seasoning to taste.

2. Boil the eggs for 5–6 minutes and set aside. Cook the corn in boiling water for 5 minutes until bright yellow, then remove from the water. Once cool, remove the kernels from the cobs and set aside.

3. Place the polenta and water in a medium saucepan. Cook over a medium heat, stirring continuously, until all the water has been absorbed and the polenta is thick. Loosen with the milk, season, then stir until creamy.

4. Heat a little olive oil in a pan and add the garlic and kale and season with salt. Fry until the kale is just wilted and the garlic is fragrant. To serve, top the polenta with the corn and kale. Halve the eggs and place on top, then top with the pesto and drizzle with olive oil.

Find more egg recipes here.

Photographs: Robbert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen van Rooyen