Baked Egg in Avocado topped with Baby Kale and Sundried Tomato Pesto

To make the baked egg in avocado: Preheat oven to 400 degrees. Scoop out a chunk of avocado from the center, creating a well. Carefully crack an egg into the hollowed-out avocado. Bake for about 15 minutes, or until the egg whites are set and the yolk is cooked to your preference. 

To make the pesto: In a blender or food processor, combine 1/2 cup baby kale, 1/4 cup sundried tomatoes, 3 tablespoons walnuts, 2 garlic cloves, the juice of one lemon, and 3 tablespoons olive oil. Blend until smooth or to your desired consistency. 

Serve the baked egg in avocado topped with a spoonful of the baby kale and sundried tomato pesto.