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.