The Egg Dish That Works for Any Meal of the Day
This isn’t so much of a recipe as it is a meal idea.
I love dishes that cross meal times as they typically lend themselves to be very easy and delicious. I also believe that we don’t always need recipes but rather meal ideas. I whipped this up the other morning and honestly, it was so good I decided I had to share. I can definitely see myself making this for a quick lunch or lazy dinner when I’m wiped. This is the perfect dinner for one or many. And if you’re like me and often end up with leftover roasted potatoes, this is good one to keep in mind. Scroll down for the quick how-to.
Ingredients:
2 eggs or however many you’d like
1-2 tbsp Pesto - I love making my own and keeping servings in the freezer but you can always buy at the store! Shoot to find one that is only made with Olive Oil and no seed oils.
Mixed Greens of your choice
Roasted potatoes to your liking - if you have leftover from another meal this works great too!
Dijon Vinaigrette (Mix a lug of olive oil, apple cider vinegar and a tsp or so of dijon mustard plus salt and pepper and you’re good!)
Option to add a few avocado slices if you’d like. Although not shown here but after the fact I felt like they’d be a good addition.
Olive oil
Salt and pepper to taste
Method:
Reheat potatoes if you have them. If not, preheat your oven to 425 and follow the next steps:
Slice potatoes in 1/4 or 1/2 depending on their size. For fingerlings I like to cut them in half, for more round shapes quarters are good. Soak them in ice water for 15 minutes - this will help them brown perfectly. Dry them with a towel and drizzle with olive oil and a good dusting of salt and pepper. Roast them for 15 minutes cut side down on the bottom rack.
Flip them half way through and move to the middle rack for about another 15 minutes or until they’re browned and delicious looking.
Meanwhile, to keep your timing on track, once you’ve flipped the potatoes, start the next half of the steps.
Heat a skillet and add a large dollop of pesto and let it warm. Crack desired amount of eggs into the pan and cook on low, covered. Check on them every 1-2 minutes until cooked to your liking.
While the eggs cook add a handful of mixed greens to a plate and prepare dressing. Drizzle it on greens and add a dash of salt and pepper.
Prepare avocado if you’d like.
Plate the eggs, avocado, and potatoes around the greens.
And enjoy!
I hope you enjoy this as much as I do! This will definitely be in my fall meal rotation as it’s very hearty and satisfying - perfect for colder days. If you make this, be sure to tag me on Instagram @AshleyPattenPilates and/ or comment below!
xx, Ashley