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:
Frittata:
~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
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| Frittata |
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.
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| 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!
