Wednesday, April 30, 2014

Broccoli Pesto with Potatoes & Eggs

When 5:30 sneaks up on me and I suddenly find myself in a house filled with hungry people (myself included) I almost always turn to potatoes, eggs, and greens in some form for a quick dinner. Sometimes we have fried egg sandwiches with arugula, avocado, and tomato and other nights it's scrambled eggs next to garlicky kale and home fries. Recently I've been poaching eggs because Nick and I are suckers for a runny orange yolk - especially one dipped with broccoli pesto roasted potatoes.


I'm a huge fan of unique pestos especially those using green vegetables. Kale, broccoli, and asparagus all make delicious ones. This recipe makes enough pesto for a couple of meals. I tossed the leftover pesto with whole wheat pasta and stored it in the fridge for Dylan's lunches.

Who, by the way, really hammed it up for the camera in his Easter bow tie. He made sure we knew that the Easter bunny wears a bow tie so of course he needed to do the same in order to maximize chocolate delivery (it worked).





Broccoli Pesto with Potatoes & Eggs

For the pesto:
3 cups broccoli florets
1 garlic clove
1/3 cup grated pecorino cheese
1/4 cup toasted pine nuts
1/2 a lemon, juiced
1 teaspoon kosher salt
1/3 cup extra virgin olive oil

4 cups chopped red potatoes
1 red onion, chopped
eggs

1. First start with the potatoes - preheat the oven to 425 F and toss potatoes and red onion with olive oil, salt, and pepper. Roast for 30 minutes until crisp.

2. While the potatoes roast make the pesto. Bring a large pot of water to a boil and blanch the broccoli for 3 minutes. Drain. Add cooked broccoli and all other ingredients, besides olive oil, to the bowl of a food processor. Turn on and stream in the oil. Taste for salt and pepper.

3. Toss roasted vegetables with enough pesto to coat.

4. To poach the eggs - bring a large high walled saute pan of water to strong simmer. Crack the eggs into small individual ramekins or mugs. Slowly and carefully pour the eggs, one by one with plenty of spacing between, into the water. Cook until whites are set and yolk is slightly firm, about 2-3 minutes. Remove carefully with a slotted spoon and set on a kitchen towel to collect excess water.



5. To plate simply scoop some pesto dressed potatoes and top with an egg. Sprinkle egg with salt and pepper and slice over some chives if you like.

2 comments:

  1. Thank god for eggs for quick dinners! I love broccoli pesto but haven't made it in a while, thanks for the inspiration to make it again - this one looks wonderful.

    ReplyDelete
  2. Eggs are good. Dylan is delicious.
    Love his "hamming" it up for the camera.
    xxoo

    ReplyDelete

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