Sunday, February 26, 2012


I love eggs. There are times when I find myself at the end of a week only to realize I've eaten some kind of egg dish almost every day. Percolating somewhere inside my brain is the idea of a restaurant where eggs are the star of almost every dish. I think it could work!

Two of my favorite egg dishes are really easy to make: a frittata and an over easy egg on top of some kind of pesto. Here are the recipes:

~Preheat the broiler
~Saute 1 small onion until translucent, about 3-4 minutes, in a 10 inch, oven safe pan
~Add one bunch of whichever green you like. Chard works well, as does spinach. Remove the thickest part of the stems removed, and saute until soft, about 3 minutes
~While your green is cooking, whisk 9 large eggs, adding salt, pepper, and 1/4 cup Parmesan cheese to them
~When the green is almost done, add the eggs to the pan. Cook until set
~When set, transfer the pan to the broiler and cook until the top is golden, about 3 minutes
~Slice and serve with crusty bread


My other favorite egg dish, and the one I make almost every Saturday morning, is a simple over easy egg atop crusty bread and pesto. I like to make tomato or garlic scape pesto in the summer; in the winter, if I can find a nice bunch of basil that doesn't cost the earth, I'll make a batch of basil pesto, which is wonderful with eggs.

You can find my recipe for basil pesto and salmorejo, a Spanish tomato pesto, here, and garlic scape pesto here.

Egg and garlic scape pesto

The egg really is the perfect food, and so versatile. If you can find them, use organic cage free eggs, which make a big difference in the taste. Buon appetito!