Spinach Pesto Scrambled Benedict

(4 servings)

  • 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.

Recipe number 2584. Submitted 7/22/2009.