Spinach Pesto Scrambled Eggs On Garlic Brioche With Country Ham Recipes

EGG, HAM AND SPINACH PIZZA

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings, serving size: 1 slice

Number Of Ingredients 7

Egg, Ham and Spinach Pizza image

Steps:

Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.

Nutrition Facts : Calories 385, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 240 milligrams, Sodium 1190 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 25 grams

Ingredients

1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli
4 cups (about 4 ounces) baby spinach leaves, thinly sliced
2 teaspoons olive oil
3 ounces prosciutto di Parma, thinly sliced
1/2 cup grated Parmesan (1 1/2 ounces)
3 cloves thinly sliced garlic
4 eggs

PESTO SCRAMBLED EGGS

What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.

Provided by SOPHIAWADE

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Pesto Scrambled Eggs image

Steps:

Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g

Ingredients

1 tablespoon vegetable oil
1 egg, lightly beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ teaspoon pesto

SPINACH PESTO

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

Spinach Pesto image

Steps:

Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

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