Green Eggs & Bacon
A fresh twist on the classic bacon and eggs. This vibrant breakfast dish pairs herby green pesto eggs with crispy bacon and toasted sourdough. Packed with flavour and colour, it’s a nourishing way to start your day. Perfect for brunch or a hearty weekend breakfast.
Serves 1
Ingredients
Pesto (approx. 2 cups)
- 1 cup basil
- 1 cup spinach
- ½ cup rocket
- 2 cloves garlic
- 2 tbsp parmesan cheese
- ¼ cup olive oil
- 1 tbsp pinenuts, roasted
- ¼ cup lemon juice
- Salt & pepper
- 1 tbsp olive oil
- 3 eggs
- 2 rashers bacon
- Sprinkle of feta cheese
- Salt & pepper
- 2 slices of sourdough
Method
- Prepare the Pesto: Place all pesto ingredients into a blender or food processor. Blend on high speed until the mixture is smooth and well combined, scraping down the sides as needed. Set aside.
- Cook the Eggs with Pesto: Heat 1-2 tablespoon of olive oil in a non-stick frying pan over medium heat. Add 2–3 tablespoons of the prepared pesto, stirring gently to warm it through.
Crack in the eggs (you can scramble them, fry them sunny side up, or cook to your preferred style) and cook until they reach your desired doneness. Remove from heat. - Cook the Bacon: In a separate frying pan, cook the bacon over medium-high heat for 4–5 minutes on each side, or until browned and crispy to your liking. Transfer to a paper towel-lined plate to drain excess fat.
- Toast and Assemble: Toast your bread slices until golden brown.
Tip: For extra flavour and texture, spread a thin layer of pesto on the toasted bread before assembling the sandwich. You can also add fresh rocket or baby spinach for a peppery crunch and a boost of greens!
