|NOTE: This is not what your receipe will look like... While it will have eggs and scallion, your eggs will be green and your toast will be pita. All the photos online of scrambled eggs with pesto were too unappetizing to put here!|
As we get deeper into winter, it will become harder and harder to roll out of bed in the morning. Usually I sleep in until the very last minute, and the prospect of food is usually my only real stimulus.
Laurent and I used to go to a restaurant in Bloomington called The Green Bean, where we discovered the best simple breakfast around. I just found out today that it recently closed, so in honor of its passing, I will share with you a recipe for our favorite Green Bean meal - a breakfast pita with scrambled eggs, pesto, and scallion.
2-3 large eggs, depending on your hunger level
1 heaping tablespoon of basil pesto
1 handful of chopped scallion (2 full stalks)
1 plain pita (preferably with a pocket)
2-3 pinches of salt
Place pita in the oven to warm while you cook your eggs. Scramble eggs* on medium heat until they are just undercooked, then add the pesto, chopped scallion, and salt. Make sure the pesto gets incorporated throughout and that you don't drench the eggs. They should be a very light green. Continue to cook for about 30-60 seconds and then turn off the heat. Take the pita out of the oven, form a pocket and put the egg mixture inside.
*I've recently become an egg cooking master! Laurent taught me a little trick that I had never thought of before... Crack the eggs, making sure the yolk breaks. Let sit on the skillet for about a minute or so, until the bottom layer is cooked enough where you can peel back the outer edge with a spatula. Tilt your skillet so the runny egg on top runs to the edges and hits the skillet directly. Let that sit for 30-60 seconds, then scramble everything with a spatula.