Scrambled Eggs with Pesto
Pesto adds great flavor and color to simple scrambled eggs. You could call these Green Eggs, especially if you serve them with ham! Orange juice and pork sausages make a nice accompaniment too.
- 12 eggs
- ½ cup cream
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 3 tablespoons butter
- 1 cup shredded Monterey Jack cheese
- ½ cup prepared basil pesto
In a large bowl, beat eggs with cream. Season with salt and pepper.
n a heavy skillet, melt butter and add eggs. Cook over medium heat, stirring occasionally, until eggs are almost set.
Sprinkle eggs with cheese, cover, and remove from heat. Let stand for 2 to 3 minutes, then remove cover, add pesto, and stir gently to mix. Serve immediately.
Flavors of Pesto
Pesto can be made from almost any green herb or edible leaf. Spinach pesto is made by blending thawed frozen spinach with cheese, olive oil, and garlic. Mint pesto can be made with fresh mint leaves, oil, and walnuts. And pesto can include any type of nut, most cheeses, and any combination of herbs and spices.