Ingredients

· 3 kale leaves, torn, stalks discarded

· ¾ bunch flat-leaf parsley, leaves and stalks torn

· 4 garlic cloves, roughly chopped

· ¼ cup LSA meal (ground linseed, sunflower seed, almond mix)

· 80 g parmesan, grated

· Finely grated zest and juice of 1 lemon

· 200 ml olive oil

· 6 eggs, lightly beaten

· 4 slices dark rye sourdough or miche, toasted

· 8 thin slices prosciutto

· Mixed micro herbs, to serve

Method

To make the kale pesto, whiz the kale and parsley in a food processor until coarsely chopped. Add the garlic cloves, LSA, parmesan, lemon zest and juice, and 180 ml of oil, then, season with black pepper and one teaspoon salt or according to your taste. Whiz for about two minutes or until smooth and well combined. Transfer to a bowl. Heat the remaining one tablespoon of oil in a frying pan over medium-low heat. Season the eggs, then pour into the pan and cook, tilting the pan and gently pulling in edges using a spatula, for three minutes or until softly set. Spread toast with the kale pesto, top with eggs and garnish with the prosciutto slices and micro herbs to serve.