Saturday, March 6, 2010

Scrambled Eggs with Broccoli Pesto

I think I'm slightly enamored with the broccoli pesto recipe I made for dinner this week.  I thought about consigning the leftovers to some baguette, but then I found some scrambled egg tips.  What better way to try out the scrambled egg tips than with the broccoli pesto?  I think the result was a resounding success ... if you don't mind slightly green eggs!  This is a 1 person serving. 

Scrambled Eggs with Broccoli Pesto


2 eggs
1/2 tsp ground mustard (according to the tips, mustard brings out the natural flavours of the eggs)
2 tbsp broccoli pesto
1 tsp butter
salt and pepper to taste
crumbled feta (optional, but delicious!)

1. Heat a small non-stick frying pan on low.  Do not add butter yet as you want the pan to heat evenly first.
2. In a small bowl, combine eggs, mustard, and pesto.  Blend with a hand mixer for 20 - 30 seconds or until the pesto is blended uniformly.  The point of the mixer is to get as much air into the eggs as possible.  They should be foamy when you're done.
3. While the foam settles, melt the butter in the pan.  When the butter begins to bubble, add the eggs.
4. For smaller curds, stir continuously.  For larger curds, let the eggs settle a little before stirring.  Do not overcook.  Remove from heat while they still look slightly damp as they'll continue to cook after they've been taken off the heat.
5. Serve.  Salt and pepper to taste and sprinkle with some crumbled feta.

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