I’ve had eggs on my mind since I wrote about them earlier this week, and even though I had them for dinner the other night, I was in the mood again this morning. Since it’s the weekend, I wanted something that said “big breakfast,” but I didn’t have enough ingredients on hand to make a frittata or baked egg dish, which is what I was really in the mood for. So, I started going through the fridge and when I saw pesto, the wheels started churning. (I should probably go ahead and add pesto to my list of grocery staples; I’ve been buying it every week and finding new ways to use it so it doesn’t get wasted.) The results were too good not to share!
Serves one (YOU!)
Salt and freshly ground black pepper
Two slices whole-wheat bread
One tablespoon store-bought pesto
Two tablespoons shredded Parmesan cheese
This Is How We Do It
Start by chopping up some fruit and brewing some coffee. And put on a little mood music (Carla Bruni is perfect )!
Spray a pan with a little Pam and fry two eggs how you like them (or have your mom do it, because she doesn’t break the yolks like you do). I’ve eaten mine over-medium since I was a kid.
While eggs are cooking, toast the bread. Spread each slice of bread with a half-tablespoon of pesto and top with a tablespoon of cheese.
Season eggs with salt and pepper, and serve on toast with the fruit.
Enjoy while sipping coffee and feeling fabulously European. (I don’t know why but fresh eggs and fruit always make me feel like I should be in Provence or something. Or at least “Belle” in “Beauty and the Beast.”)
So easy, and so good! I love runny egg yolks, but the addition of pesto really takes it up a notch in terms of satisfaction. It’s light enough that I don’t want to go pass out (which is good, because there’s a four mile run in my near future), but seriously filling. They are quick enough to bring a little happiness to a gross Monday morning, but involve enough cooking to count as a legit weeknight dinner. And they feel indulgent enough for a lazy weekend brunch!