A jar of pesto in my fridge is a given, as ubiquitous at mayo. In addition to its obvious use as a sauce for pasta, try it on grilled cheese sandwiches or a baked potato or grilled vegetables or sliced summer tomatoes.
It’s not quite basil season here yet but I can recommend the basil pesto from Costco as an out of season substitute. It is actually quite good although missing some of the wonderful aroma you get when you make your own. But, it’s very handy to have a jar in the freezer or fridge and it keeps very well.
This is such a simple recipe that I will tell it to you in pictures…
Melt a couple of generous spoons of pesto in a non stick skillet.
Crack in your desired number of eggs.
Sprinkle with some flaky salt
Cover, I like one I can see through
Cook to your preferred state of doneness.
Serve on toasted bread or an English muffin, drizzling some of the pesto over the egg
You could also add a slice of ham as well, then you would have green eggs and ham. Enjoy!
Have a wonderful Memorial weekend everyone.
Okay. Why have I never thought of this?!!
Happy Holiday to you, too, Liz.
Seeing your appetizing pesto eggs reminds me how we used to poach eggs on Sunday mornings in leftover white wine or flat champagne. Sprinkle with cracked black pepper and grated asiago or parm cheese. We spread the pesto directly onto our toast, but I like your method. – Adena
Thank you Adena. What a great idea!!!! Do you mind if I borrow it?
I’d like them in a box, with a fox … or enjoy them from the pot, on the spot … sorry, I could not resist the reference (LOL) These green eggs, with or without ham, look and sound really yummy!
Such a great book, thank you. Love the reference. The book was a favorite of mine when I was a kid and also my own kid’s. Timeless.
I was thinking about making pesto eggs, too. I bet it tasted delicious over that toast. Thanks for co-hosting FF, Liz. I hope you are having a great time.