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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.