Green Egg Slam

September 14, 2009
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. 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).
  2. Beat eggs and milk together in a bowl.
  3. Add the spinach pesto mixture to the bowl with the eggs and beat together.
  4. Pour mixture into pan with a drop of heated olive oil.
  5. Stir the eggs until cooked into a scramble.
  6. Divide the eggs onto each plate and top with parmesan cheese, sea salt and pepper to taste.
  7. Serve immediately with thick, buttered, multigrain toast and some fresh fruit.
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