Sunday, December 30, 2012

Something in the Way She Moves

A breakfast dish to consider if you want something light and you happen to have some leftover pesto. I know it's not a new idea but you can stretch your pesto out considerably by using chicken stock and just a bit of olive oil. Plus here I've used walnuts and arugula to replace the pricy pine nuts and basil. Different combos can add a huge bonus to different dishes, although the original is probably the best, truth be told. I love the lemon-peppery taste of arugula though, so for me, this works just fine.

I laid two poached eggs on top of a big dollop of pesto and topped with some fresh baby spinach. You can dress it with a little lemon and olive oil, s&p.

Something about how those creamy egg yolks flow down upon that tangy green sauce....I need a minute.

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