Base Mixture

• 2 eggs
• 1.5 tbsp pea protein
• 1 tbsp pumpkin seed flour
• 0.5 tbsp hemp flour
• 2 tbsp milk (preferably goat’s milk for lower IGF-1)
• 1 tsp avocado oil

Vegetables & Flavour

• 0.5 onion, finely chopped
• 1 garlic clove, minced
• A small handful of kale, chopped
• A small handful of spinach, chopped
• 0.5 tsp ground cinnamon
• 0.5 tsp fennel seeds
• 4–5 walnut halves, chopped

Filling (choose one)

• 1 whole egg or
• A small round of goat’s cheese

To Serve

• Cherry tomatoes (halved)
• Additional walnuts
• Crumbled goat’s cheese

Instructions

• Preheat oven to 180°C (fan) / 200°C (conventional).
• Mix the base: In a bowl, whisk the eggs. Add pea protein, pumpkin seed flour, and hemp flour. Stir in milk and avocado oil until well combined.
• Prepare the filling: Fold in the chopped onion, garlic, kale, spinach, cinnamon, fennel seeds, and walnuts.
• Form the nest: Line a baking tray with non-stick baking paper. Spoon the mixture into a round nest shape, leaving a well in the centre.
• Add centre: Place either a cracked raw egg or a small piece of goat’s cheese in the middle of the nest.
  • Goat’s cheese cooks quicker and is easier to manage.
  • If using an egg, monitor closely to prevent overcooking the outer dough.
• Bake for 12–15 minutes, or until the nest is golden and cooked through. Adjust time slightly depending on chosen centre.
• Serve warm with halved cherry tomatoes, extra walnut pieces, and crumbled goat’s cheese on the side.

Notes & Tips

• For extra crunch, toast the walnuts before mixing.
• If the centre egg takes longer to cook, consider either lightly poaching the egg first or placing.