Hi. I'm Becky, and I love to eat. 

Teddy's Pesto Poached Eggs

Teddy's Pesto Poached Eggs

My pal Teddy suggested I try poaching eggs in pesto - so, I did. I can not take any credit for this AWESOME idea! What a quick way to sex up your eggs on a Sunday morning. I kept them pretty simple, and finished them with a touch of nutritional yeast for a cheesy flavor. You could get fancy and add some garlic if you wish to punch up that flavor, but don't lose the delicate basil in the process. This clean recipe serves the poached eggs over a bed of mixed greens, tossed with oil and balsamic and few nuts and seeds. Give it a try and let me know your modifications so I can try them too.

Teddy's Pesto Poached Eggs 

  • 2 tbsp white vinegar
  • 2 cups mixed greens
  • 2 tbsp pumpkin seeds
  • 2 tbsp walnut crumbs
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar 
  • 1/8 tsp Italian spices 
  • 2 tbsp pesto 
  • 1 tbsp nutritional yeast (optional, but adds a lot of flavor)
  • 2 eggs
  • salt and pepper, to taste

Fill a medium sized sauce pan 3/4 of the way full with water, and add 2 tbsp white vinegar. Place on high heat, covered until it begins to boil. While water is coming to temperature, place greens, seeds, nuts, olive oil, balsamic vinegar and Italian spice into mixing bowl and toss well. Transfer to plate and set aside.

Once the water is boiling in the sauce pan, add 2 tbsp pesto to hot water and stir with fork until it is dispersed throughout the water. Break 2 eggs directly into the water, spaced evenly apart. Reduce heat to half and cover with lid. Allow to poach for about 2-3 minutes. 

Remove from liquid with slotted spoon and drain well before placing eggs onto the bed of greens. Sprinkle with nutritional yeast and salt and pepper to taste. Serve with sprouted toast. 

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