Turn your oven to 200C (400F). Line the base and sides of a 24cm (9in) spring form pan with baking paper. If you can’t be bothered you can just grease but the eggs do like to stick!

Spread almond meal over the base of your prepared pan. Mix cheese, eggs, kale / spinach and a pinch of salt in a bowl. Pour egg mixture over the almond meal.

If using sage, scatter leaves over the top and drizzle with some extra virgin olive oil to help the sage leaves crisp up.

Bake for 20-25 minutes or until the eggs are set and the tart is puffing up and slightly golden. Allow to cool for a few minutes (or hours) and serve wedges with the salad / kraut on the side.