Spinach Pesto Scrambled Benedict

(4 servings) Printable Version

8 large eggs
1/4 cup heavy cream
2 Tablespoons shallot - finely chopped
1 pinch of salt
2 English muffins - split and toasted
4 thick slices of ham (or 4 sausage patties) - fully cooked and warm
For The Pesto:
1 cups baby spinach
1/4 cup walnut pieces
1/2 clove garlic - smashed
1/4 cup grated Asiago or Parmesan-Reggiano cheese
1/4 cup extra-virgin olive oil
1 pinch black pepper
1 pinch of salt

First prepare the pesto by placing all pesto ingredients in a food processor. Pulse until evenly mixed.

In a medium bowl, beat the eggs with the cream and a pinch of salt. Stir in the chopped shallot.

Place a frying pan over medium heat and coat generously with cooking spray. Add the egg mixture. When the egg just begins to set, start stirring and scrambling with a spatula, continuing until the egg is completely set.

To serve, place warm, browned ham slices (or cooked sausage patties) over toasted English muffin halves. Top each serving with 1/4 of the scrambled eggs and a generous dollop of spinach pesto. Season with salt and pepper to taste.

For a variation on this recipe, you can add pesto directly to the scrambled eggs and get green eggs... great for St. Patrick's Day. I'd use about 1/2 of the pesto and stir it into the eggs just as the eggs start to set.

Mr Breakfast would like to thank The Boss for this recipe.

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