Green Egg Slam

By MangoTango • September 14, 2009 • 0 Comments

⎙

Author Notes: The "green" base was inspired by a traditional pesto for pasta. Leftover pesto from the pasta dinner combined with eggs, parmesan and spinach became a whole new breakfast recipe the next morning. - MangoTango

Serves 4

8 Eggs
8 handfuls Washed Spinach (stalks trimmed)
3 pinches Coarse Sea Salt
3 tablespoons Pine Nuts
3 Cloves of Garlic
1 teaspoon Fresh Ground Pepper
6 tablespoons Olive Oil
1 handful Parsley
1 handful Freshly Grated Parmesan
1 shot Milk

Combine olive oil, garlic, pepper, sea salt, parsley, pine nuts and spinach in a food processor and blend well (can also use a handheld blender).
Beat eggs and milk together in a bowl.
Add the spinach pesto mixture to the bowl with the eggs and beat together.
Pour mixture into pan with a drop of heated olive oil.
Stir the eggs until cooked into a scramble.
Divide the eggs onto each plate and top with parmesan cheese, sea salt and pepper to taste.
Serve immediately with thick, buttered, multigrain toast and some fresh fruit.