Breakkie | Food

pesto eggs

Finally, the weekend is just about here! This week was one of those that dragged and had me wanting to press pause and reset quite a few times. I’m so looking forward to the next couple of days for some time well spent with friends and some much needed relaxation.

As I head into this weekend, my thoughts are still on change, and how where I am now in my life has informed me as a person. I’ve said it once and I’ll say it a million times, breakkie is one of my favorite times of day to ponder and pause on all that may be swirling around in my head.

The beginning of the day is not only a great time to take pause, but also to create a new intention or two for myself, and slowly take notice of where I am, as I nourish my body for the day ahead.

Sometimes, the simple yet beautiful is what I need to get going and these pesto eggs are just that. Most people know pesto as the delicious basil-based sauce used to top pasta but pesto sauce is so flavorful and too versatile to just leave it at that.

I’ll top anything and everything with pesto. Chicken, fish, roasted veggies, and of course eggs. Pesto sauce will give your simple morning eggs the perfect amount of extra flavor without overpowering the delicacy of it all.

And while buying pesto sauce is certainly a great option (I always like to have a store-bought jar on hand in my pantry), making it is much easier than you’d think. A handful of basil leaves, a clove of garlic, olive oil, salt, and pepper. Throw it in a food processor, and voila!

Customizing your pesto is always fun too-throw in some pine nuts, walnuts, or even an additional herb like parsley for a variety of flavors. The world is your oyster, and those slow, intentional mornings are the perfect time to take it all in.

Pesto Eggs

2 eggs
2 tablespoons fresh pesto (recipe below)
Dash of olive oil
Crusty bread

Homemade Pesto:
Add a ΒΌ cup olive oil, 1 tablespoon walnuts (or nuts of choice!), a pinch of salt, and large handful of fresh basil in a food processor. Process until smooth!

Heat a fry pan over medium heat, and add your olive oil.
Crack your two eggs in the pan and cover with a lid for 2-3 minutes, or until your yolks are set to your desired consistency.
Remove your eggs from the pan and top each egg with 1 tablespoon of pesto. Serve warm with toasted crusty bread!

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