Creamy Scrambled Eggs with Kale Spinach Pesto

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There is a new book from Abrams publishing called Super Food! by Joy Bauer, subtitled 150 Recipes for Eternal Youth. Now, if the title alone doesn’t get to you, the recipes surely will.

I’m limited as to what I can make, despite my numerous online grocery orders, because many of the things I want aren’t available (which makes grocery delivery really expensive, but I digress). One recipe that caught my eye in particular was this one for kale and spinach pesto with scrambled eggs. I did not have kale, so I made up for it with more spinach and more basil. I couldn’t believe how good this was. I think this is going to be one of my favorite breakfasts of all time. Once you’ve made the pesto, it’s easy enough to spend a couple of minutes on the scrambled eggs. Then just drizzle some over the top and enjoy.

Having this pesto as a condiment alongside any type of egg dish would make your brunch extra special. This is definitely company worthy, but also a special way to treat your family. If you were thinking about growing kale, spinach, or basil in your garden this year, let me encourage you to do so, and make this pesto!

Bon appétit!

Creamy Scrambled Eggs with Kale Spinach Pesto
From Joy Bauer’s SUPER FOOD!

Pesto (Makes 1 ½ c.)
2 cloves garlic, peeled
¼ c. blanched, toasted almonds (or toasted walnuts or pine nuts)
¾ - 1 t. kosher salt
¼ t. ground black pepper, or more to taste
½ c. grated Parmesan or pecorino cheese
1 T. lemon juice
2 c. loosely packed baby kale leaves*
2 c. loosely packed baby spinach leaves
1 c. loosely packed fresh basil leaves
5 T. extra virgin olive oil

Creamy Scrambled Eggs
1 T. butter or olive oil
8 large eggs, beaten
Kosher salt and ground black pepper

For the pesto: combine the garlic, nuts, salt, pepper, cheese, lemon juice, kale, spinach, and basil in a food processor or blender and pulse until the greens are finely chopped. Add 3 to 4 tablespoons of water and scrape down the sides as needed to ensure everything is well combined. Then drizzle in the oil while you continue to pulse until everything is evenly blended. Toss in a small ice cube while blending to maintain the bright green color. Taste and season with additional salt and pepper if needed

For the eggs: in a large skillet, melt the butter or warm oil over medium heat. Once the butter is foaming (or the oil is heated), add the eggs and reduce the heat to medium-low. As the eggs begin to set, use a spatula to gently drag the eggs to the center. Continue to gently pull the eggs away from the side to create curds of egg, and cook until just about set, about three minutes.

Transfer the eggs to a serving dish and season with salt and pepper to taste. Drizzle the pesto over the top.

*I didn’t have kale, so I doubled up on the spinach and basil leaves