My experiment with Cashews in pesto was not only an economic success, but a victory for tongues throughout the house. The glorious side-effect was that I now had a lot of extra pesto around, but not enough to make a whole meal from. Mixing it into some Mayo elevated my turkey sandwich into “I would pay cash money for this SOB!” territory and the next meal to be upgraded was breakfast.
Start with 2 eggs and dollop of pesto. Dollops is metric and is converts to 3.25 snitches if you are using standard US measurements.
Cut up three or four cherry tomatoes, or an equivalent amount of a larger version. Cherry tomatoes sliced into quarters create bit size pieces that still hold together in a skillet, so use 'em if you have 'em.
Toss a healthy chunk of butter into your favorite skillet and let it melt all the way. Rotate the pan around so that there is an even coating on everywhere that eggs will touch.
Pour your egg mixture into the pan and turn it over a but with the spatula. This will cook pretty quickly so have everything ready and at hand for the next few steps.
One slice of Havarti cheese before the eggs are completely set. There is enough carryover heat at this point to finish the eggs. Fold the eggs around the cheese and put on the plate.
Toss the tomatoes into the recently vacated pan & and top with a few turns from your pepper grinder. You only need to warm them up a bit, not heat them up so much that the structure of the tomato breaks down. 20-30 second and a couple of tosses should do the trick.
Pour the warmed tomatoes on top of the plated omelet and top with some Parm.
- Now this is how leftovers turn into breakfast!
I roasted the garlic in the pesto, so the garlic flavor is a lot smoother then raw garlic pesto, and is mellow enough for breakfast. The saltiness of the cheese works perfectly with the sweetness of the tomatoes, and overall makes for a very nice breakfast.
Cheers!
Postscript:
You could swap the butter for olive oil of you are of that inclination. I really prefer butter here because it creates a nice golden color and just adds an overall richness to the eggs. I don’t have any non-stick pans in my house, so milage may very if you use that sort of thing.
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