Make an easy pesto with Kale, lemon juice, pine nuts and garlic in a pestle and mortar or blender. Adding in the olive oil and parmesan once the pesto is smooth. Then prepare your Egg in an oven proof mug by first greasing with a decent knob of butter. Then crack in two eggs per serving and a lump of brie. Pour over the cream and season.
In season, you could add some rainbow chard or fresh tomatoes. Bake in the oven for 7-8 minutes at 180 ̊C until you can dip your asparagus spears or soldiers.