30 min
GF
Parsley Eggs
Being in the restaurant business and working the long hours it demands makes it hard to eat out. However, there are a few restaurants in town I cherish and one of them in a tiny little Greek café called Kriti Kitchen not too far from us. There is a sweetness and spirited honesty to this place hard to find. Inspired by the cooking of Crete (Kriti being the Greek pronunciation of Crete) where Mary’s paternal family is from, the café uses lots of good olive oil, a generous infusion of herbs and vegetables cooked just right. Full disclosure: the charming young proprietress, Mary Cuclis worked for our restaurant for almost 10 years. And I can say with confidence that Mary and I share an obsession with sourcing the best possible ingredients and she is just as invested in buying local produce as I am. Popping in to see her has become one of my favorite things to do when time allows. At lunch recently, she cooked me scrambled eggs made with a parsley pesto that I simply swooned over. The recipe makes a little more than a cup of pesto, but it is so tasty, you will be putting it on everything from toast to tomatoes, I promise.
Being in the restaurant business and working the long hours it demands makes it hard to eat out. However, there are a few restaurants in town I cherish and one of them in a tiny little Greek café called Kriti Kitchen not too far from us. There is a sweetness and spirited honesty to this place hard to find. Inspired by the cooking of Crete (Kriti being the Greek pronunciation of Crete) where Mary’s paternal family is from, the café uses lots of good olive oil, a generous infusion of herbs and vegetables cooked just right. Full disclosure: the charming young proprietress, Mary Cuclis worked for our restaurant for almost 10 years. And I can say with confidence that Mary and I share an obsession with sourcing the best possible ingredients and she is just as invested in buying local produce as I am. Popping in to see her has become one of my favorite things to do when time allows. At lunch recently, she cooked me scrambled eggs made with a parsley pesto that I simply swooned over. The recipe makes a little more than a cup of pesto, but it is so tasty, you will be putting it on everything from toast to tomatoes, I promise.
30 Minutes
2
Notes & Variations
- To keep the pesto in the refrigerator for more than a day or two, cover the top with olive oil.
- Replace pine nuts with toasted almonds or cashews. For a nut free version, try pumpkin seeds or sesame seeds.
- For a more luxurious version, add grated cheese and/or minced onions to the egg scramble.
Notes & Variations
- To keep the pesto in the refrigerator for more than a day or two, cover the top with olive oil.
- Replace pine nuts with toasted almonds or cashews. For a nut free version, try pumpkin seeds or sesame seeds.
- For a more luxurious version, add grated cheese and/or minced onions to the egg scramble.
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The Power of Greens.
Adding greens to any dish is the ideal way to add that natural health boost we all need!
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