Scrambled Eggs with Pesto and Wild Arugula
The basic pesto recipe included in this dish is very versatile. The texture is perfect for scooping over-top grilled vegetables, fish, pasta or, as in this recipe, eggs. This pesto also freezes well, a perfect way to use summer’s bounty during the cold, vacant months. Simply omit adding the Parmesan cheese before freezing; once defrosted and ready for service, stir in the cheese. Or, for those who do not digest dairy, leave out the Parmesan completely!
3 whole medium garlic cloves
2 tbsp lemon juice *
pinch lemon zest
2 cups basil, packed
1/2 cup toasted pine nuts **
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
3/4 cup extra virgin olive oil
1/2 cup finely shredded Parmesan cheese
In the bowl of a food processor, combine garlic, lemon juice and lemon zest. Process for 30 seconds until garlic is thoroughly chopped, scraping down the sides of the bowl as necessary. Add basil, pine nuts, sea salt and pepper. Process for 1 minutes, until minced and combined, scraping down the sides of the bowl as necessary. While machine is running, drizzle in extra virgin olive oil. Process for 30 seconds until combined. Turn off machine and pour pesto into a small bowl. Add Parmesan and stir to combine. Makes 1-1/2 cup.
* Remember to zest the lemon before juicing! Vice versa will prove nearly impossible! Also, organic practices prove extra important when using the rind of the fruit, as in zesting citrus.
** To toast pine nuts, I use the stove-top rather than the oven, which is used for most other nuts. Simply add pine nuts to a small skillet and warm on medium, stirring very frequently, until lightly browned. Keep close watch! Once pine nuts begin to slightly brown, they go from browning to burnt quicker than expected! If you’re multi-tasking, turn the heat down to medium-low to avoid accidentally burning those expensive nuts. Allow to cool on a ceramic plate before proceeding.
Scrambled Egg with Arugula Ingredients:
12 pastured eggs
1/2 tsp sea salt
1/4 – 1/2 fresh cracked pepper *
two dashes cayenne pepper (optional)
2 tbsp raw cream
2 tbsp + 2 tsp butter, divided
1/2 cup wild arugula **
Scrambled Egg with Arugula Instructions:
In a large bowl, combine eggs, sea salt pepper, cayenne and cream. Beat with a whisk until well combined. Over medium heat, melt 2 tbsp butter in a large non-stick saute pan. Tilt the pan to allow the butter to coat the bottom. Once melted, pour egg mixture into pan. Using a rubber spatula, scrape the egg from the bottom of the pan every 20 – 30 seconds, folding the egg over itself each time until most of the moisture has cooked. Add the remaining 2 tsp butter and wild arugula to the eggs, folding continually until the butter has melted and arugula has just wilted. Pour onto a serving platter, and serve with a bowl of pesto on the side.
* I like these eggs well-peppered, so I opt for 1/2 tsp. Feel free to cut down to 1/4 tsp, which is still delicious.
** Wild arugula, which can be hard to source at times, can be replaced with any dark, leafy green. Simply roughly chop the alternative greens to mimic the smaller size of wild arugula. Try shredded spinach, traditional arugula, kale or swiss chard.