I had really big plans for this pesto. Made from scratch last summer and frozen in small batches I pulled it out of the freezer last night to be the star in a beautiful summer meal. The weather, however, had other plans. It is stormy, grey skies, lots of thunder and lightning and rain. Storms in big city always make me feel a bit uneasy, the two don’t mix well – crazy hurricane like conditions in Manhattan? No thank you. This resulted in a less extravagant and easy meal. Something comforting and simple.
Pesto Eggs + Spinach
This recipe is a meal for one, though very easy to make for a larger party.
1 large egg
fresh spinach – about 1-2 cups
1 clove minced garlic
salt and freshly ground black pepper
In a frying pan heat the olive oil (1/2 a tbsp or so) and garlic for a minute or until the garlic browns. Add the fresh spinach a little at a time, stirring often. Once the spinach is warm and wilted remove from the pan onto a plate and set aside. Add the egg to the pan with a little bit of pesto and scramble however you like to scramble. Season with a little salt and ground black pepper. Once your egg is cooked add to the plate with the spinach. Top with small pieces of parmesan cheese and a little drizzle of pesto. Enjoy in a cozy place!