Pesto Egg SkilleT

• 1 teaspoon coconut oil
• ½ organic yellow onion, diced
• 4-5 organic baby potatoes, sliced thin
• 2 cups organic curly kale, roughly chopped
• 4 organic eggs
• Mineral salt & black pepper
• Plenty of Fresh Thymes Pesto Sauce

Heat 1 teaspoon coconut in a cast iron skillet over medium heat. When the oil glistens, add the diced onion and potatoes, stirring occasionally. Sauté until onions are transparent and potatoes are softened through, about 7 minutes. Add kale to skillet, and cook for about 1 minute, until kale just starts to soften. Crack 3 eggs into skillet and place lid over pan, turning heat down to medium-low. Continue to cook, covered, until the egg whites are set (if you prefer hard yolks, cook an extra minute or two). Remove from heat. Season with salt & pepper according to your tastes, and spoon our dairy- and nut-free pesto sauce over eggs. Enjoy!