Fresh Basil Pesto with Poached Eggs on Challah

One of my favorite things about summer is fresh herbs!  Herbs picked right out of the garden really add a punch of flavor to my meals.  I also find it so satisfying to grow my own herbs for a few dollars and get an abundance or basil versus paying $4 or $5 at the grocery store for a few leaves!
Now I’m challenging myself to use all of this beautiful basil!  Man life is tough 🙂


For breakfast over the weekend I made Poached Eggs on Challah bread with a fresh basil pesto.  Believe me when I tell you, it was good.  I was a little wary about the pesto (containing garlic) with eggs but all of the flavors totally work together.

I made the pesto with about a third of a cup packed fresh basil, two small cloves of garlic, two tablespoons of olive oil, and salt and pepper.
Here it is all together!
I’m definitely going to use this basil pesto in more dishes.  I bet it will be good in grilled cheese…. pic’s and a post on that coming soon!


Recently, I haven’t been able to go a day without eating Greek yogurt.  I love how thick and creamy it is compared to regular yogurt.  Confession, I’ve even used it in place of sour cream on taco’s.  But with breakfast, I served regular non-fat Greek yogurt with a dash of honey and fresh strawberries.  Definitely a new favorite dish!


Question:  What’s your favorite way to use basil when you’re cooking?  I need more ideas, did you see how big my plant is in my first picture?!  🙂

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3 Responses to Fresh Basil Pesto with Poached Eggs on Challah

  1. Jess says:

    A chiffonade of basil w/ parm & butter (I can’t believe it’s not butter works just as well) over spaghetti squash w/ sauteed shrimp that was marinated in balsamic is amaaaaZing. -or- Bruschetta is always wonderful; just a bit of diced tomato, garlic, basil & basalmic on toasty bread or w/ tortilla chips. YUM! We also put a chiffonade of basil on just about every pizza after it comes out of the oven.
    Long story short, we either need a basil plant…. or we need to take some basil off your hands 🙂

  2. […] cheese because I wanted the roasted red pepper and spinach flavors to not be over powered.  My basil plant is still exploding, so I tore up some fresh basil leaves and sprinkled them on top.  The frittata […]

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