So eggs and rice for breakfast it was, and because I had a little something special stored in the refrigerator for another dish, I decided to add it on top for a bit of zing.
All I did for this was scramble two eggs with a heart dash of garlic salt and cook in a skillet with a dab of melted butter. As the eggs were almost done, I added left over rice I had from the night before to warm it up and mix with the scrambled eggs.
Then I added a dollop of the Ginger Basil Pesto, which I am using on another dish, but made enough of to use on everything because its sinfully amazing to the taste buds.
::Ginger Basil Pesto::
6 cups softly packed organic fresh basil leaves
2 cups softly packed organic fresh cilantro leaves
4 whole green onions chopped (about 1/2 cup)
1/2 cup olive oil
4 Tbs. peeled and chopped fresh ginger
5 cloves of garlic
2-4 Tbs. freshly grated parmesano reggiano
1/2 tsp white pepper
1/2 cup of water
1. Place all ingredients in a food processor and blend until smooth.
2. This pesto has an amazing kick to it. Its not too hot, but the ginger and garlic make it bold and delicious. I used it here with the eggs and rice, and I’ve used it on pizzas, on pasta, over baked tofu, and when I was really craving it, I spread it over a warm and yummy slice of freshly made gluten free bread.
3. Will freeze just like regular pesto, and can keep in the refrigerator for up to 5 days.
Tell me about what you are all eating for breakfast. My cooking kick is extending now into breakfast meals, and I’ve never been really creative with my morning meals. I would love ideas!