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Steffie’s Green Eggs
Mix two tablespoons of pesto (see recipe below) into 2 beaten, raw eggs. Melt butter in sauté pan and scramble egg/pesto mixture to your desired doneness. Delicious! I sometimes add sautéed mushrooms also.
In food processor, blend 2 cups basil leaves, 2 cloves garlic, and 1/2
cup Parmesan cheese. (I don't use pine nuts) With the processor running,
pour in 1/2 cup olive oil. Scoop the mixture into a small bowl and stir
in 1 T. softened butter.