Thursday, September 10, 2009


I had totally forgotten about this recipe, which Morgan discovered in her Molly Katzen cookbook, HONEST PRETZELS. The recipe is really for Scrambled Eggs, but suggests adding pesto as a variation. We like milk in our scrambled eggs, but otherwise, we follow her recipe – and Morgan is an excellent egg chef.

dab of butter
1 – 2 eggs per person
splash of milk per egg
salt and pepper

BASIL PESTO (frozen ok)

freshly grated Parmesan

Heat a non-stick pan over medium heat. Melt butter.

Beat eggs with milk, salt and pepper to taste. Stir in pesto, breaking up chunks if its frozen. Pour eggs into pan. Stir occasionally, cooking until eggs are desired doneness and dryness. Grate in some cheese toward the end.

Serve with cheese on top. You can of course, have it with ham, but Molly Katzen probably wouldn’t.

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