Raindrops on roses and whiskers on kittens.  Eggs go quite nicely with pesto, I’m smitten.

Below is the recipe for a wonderful pesto scramble I made this morning that I want to share.

I finally gave in and bought a bunch of basil plants from TJ’s.  I just can’t wait for the ones I’ve actually planted to grow.  I just love basil TOO much to wait.  You know, basil has amazing health benefits as well!

This recipe is GF/DF/Paleo/Ketogenic

• 1 tbsp coconut oil
• 2 tbsp pesto (see easy recipe below)
• 4 eggs

Directions: melt coconut oil in a skillet over medium heat.  Crack eggs directly into the pan and scramble them slowly- combining the yolks and white loosely.  When they are still slightly runny add in the pesto.  Once they are no longer runny they are done!  Easy right!?

You can add mushrooms, peppers, onions or whatever veggie you like for fiber.  Need more protein to keep you full?  Pair with a side of bacon.

Pesto Recipe:

Pureed basil leaf, and other favorite herbs (I usually add in nettles because they are everywhere in our yard), 1 clove of garlic, pine nuts or macadamia, salt, and enough olive oil to blend together ingredients in the food processor.  Note: substitute MCT oil if you are on the ketogenic diet.

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