Sunday, November 13, 2011
Baked eggs with carrot top pesto
A quick, nutritious meal. Ever since I've been waiting tables for a living, I've been eating a lot of eggs. Eggs are absurdly filling, and I need the protein to get through an eight-hour shift on my feet. Two eggs and a piece of toast will more than carry me through eight hours of hard work on my feet. A bowl of Cheerios doesn't even come close.
For the carrot top pesto:
1 bunch of carrot greens, chopped
1 shallot, diced
2 cloves of garlic, diced
1/2 cup heavy cream
I used a small cast-iron skillet for this. Saute the shallot and garlic in a little butter until soft; add the carrot greens and cream and cook for another minute. Puree that, and put it back in the skillet.
Crack open two eggs on top, and cook for another minute. Pop the whole thing in a 350-degree oven, just until the eggs set. Salt and pepper to taste.
The carrot top pesto is really yummy, sort of spicy and green at the same time.