Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast
By: Melissa Peterman
Published: Monday, March 8, 2010 - 5:14pm

Ingredients




2 cups nettles**
2 tablespoons pine nuts
1/4 cup olive oil plus more for sauteing
1/4 cup vegetable oil
1/4 cup Parmesan cheese, plus more for garnish
1 large leek, chopped and husk removed
1 clove garlic, minced
4 fresh, local eggs
8 slices avocado
2 slices whole wheat bread
salt
pepper

Preparation

1 Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste. 2 Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside. 3 Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined. 4 Place two slices of bread into the toaster until desired crispness. 5 Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

About


Great for breakfast or lunch! Don't forget to wear gloves when cooking with nettles! If you don't have nettles, sub basil or parsley to make a basil or parsley pesto.