Yesterday, was one of my favorite days. It was Dr. Seuss’s birthday! I know, I know this is a totally random “favorite” day to have, but ever since I was a kid I adored every single Dr. Seuss book to the extent that I would re-read the same book over and over again- Green Eggs and Ham being one of my favorites from the bunch. I thought it would be a fun tribute to one of my favorite childhood authors by creating a completely Nutrition Stripped approved “green eggs and no ham” type of recipe completely inspired by the whackiness that is the concept, green eggs. To this day, I’ll never know or understand why Dr. Seuss’s eggs were green nor do I want to know how they got to be that off color; all I know is that I’m making my green eggs with delicious basil pesto with a side of avocado toast- all greens.
It’s green. It’s glorious.
The kid in me is completely giddy sharing this recipe, it’s fun to make, simple, delicious, and can totally be a great way to squeeze in healthy fats from the avocado, oil oil and toasted walnuts, protein from the eggs, fiber rich carbohydrates from the toast, and a bit of greens from the basil into your diet… or into your little ones… or your boyfriend who doesn’t eat greens (B I’m talking to you). Not to mention, it’s the perfect quick breakfast, lunch, or dinner as it’s balanced in all the macronutrients with protein, healthy fats, and carbohydrates.
The key to making these eggs green is simple, it’s pesto. No artificial colorings, dyes, or funky ingredients to turn these green- just good ole’ fresh basil. I first shared my favorite pesto recipe a couple summers ago, the base of it being fresh spinach mixed with fresh basil and walnuts instead of pine nuts. The pesto I choose to use for this green eggs recipe doesn’t contain spinach, has a bit more olive oil than my Spinach Basil Pesto, and contains more fresh basil. The beautiful green color and the flavor of the olive oil goes really well with the soft cooked eggs and a side of avocado toast and since it’s a little bit about vanity with this recipe, the eggs gotta be green!
Also, the basil pesto recipe shown here makes far more than 1 serving, it’s great to store for later as leftovers and use on salads, stir into cooked grains, or eat this recipe every day…it’s not hard to! Therefore, I highly recommend making enough pesto to last you a couple days so you can easily whip up this recipe in under 10 minutes. I have a hunch you’ll be trying it far more than once. (p.s. I store it in Weck jars, because they seem to keep it really fresh and it’s air-tight). Since this recipe is all about the quality of ingredients, don’t skip out! I always recommend when consuming animal proteins like eggs, to get them from a local farmer if possible, know exactly where they came from. If not, try your best to purchase them cage-free/humanely raised/organic, etc.; basil ideally fresh from a garden or grown in organic soil, raw walnuts that you lightly toast at home with no added oil, and ripe avocados.
The 411 on avocado toast.
You’ve seen me post about it before since it’s one of my favorite go-to quick snacks or side dishes to any meal, it’s the best! I love using avocados almost daily for their filling factor, i.e. they contain heaps of fiber, and they have great healthy fats to keep our bodies healthy from hormone production to healthy skin, hair, and nails (amongst many other things). Avocado toast essentially is mashed avocado on top of a piece of toast, it can be enjoyed just like this or with added sea salt, fresh lime juice, and additional toppings. My favorite, and for the sake of this recipe, is to use a pinch of sea salt, a light drizzle of honey, fresh lime juice, and a pinch of red pepper flakes. The combination of zesty, sweet, tangy, and salty is phenomenal with these pesto eggs, trust me. Actually don’t just trust me, just go in the kitchen and try them…
A couple options with the bread: I always opt for a gluten free bread and those that have the least ingredients possible on the package. Ideally, you’ll want to make your own homemade gluten free bread, but I understand not everyone (nor I) at times, has the time to do so- I would suggest not making even a processed gluten free bread a staple in your diet, just something to enjoy every so often. Otherwise, making gluten free bread at home is ideal option! I have a couple recipes coming up in the cookbook that are amazing, but until then try my Nourishing Nut & Seed Bread which is loaded with fiber, healthy fats, and protein- plus it makes for a great dense toast.
- 2 whole eggs
- 1 egg white, optional
- ½ avocado
- 2 slices gluten free toast
- Pinch of sea salt
- Fresh lime juice
- Drizzle of honey
- FOR THE PESTO:
- 4 cups fresh basil
- ½ cup olive oil
- ¾ cup lightly toasted walnuts
- 1 teaspoon sea salt
- Juice of 1 lemon
- ¼ cup nutritional yeast, optional
- Freshly ground black pepper
- In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
- In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
- For the pesto: in a small food processor or blender, combine all ingredients for the pesto together and pulse until combined. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
- To serve: Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks only if you want to make these look as pictured, and finish with a pinch of sea salt and a drizzle of olive oil.
Nutritional yeast: optional for a vegan cheesy flavor, not an active yeast
Pesto: makes more than 1 serving, makes up to 10+. Save leftovers in a jar.
If you want a little extra veg and greens, which is always a yes for me, I add a delicious spinach and arugula salad with fresh squeezed lemon, a touch of sea salt, freshly ground black pepper, and a drizzle of olive oil. PERFECTION in my book and totally brings this childhood imaginary food into a elegant adult meal.
I hope you all enjoy this recipe as much as I had fun making it for you. I hope you all try it out!
p.s…..I’m going to THAILAND in April!!!!
I announced this yesterday on Instagram and I can’t begin to thank you all for all the kind comments, but more than anything your help, advice, and sharing your experiences- it’s invaluable to me and I’m so grateful for all the support. I still can’t believe this and I’m beyond excited for this opportunity coming up so soon in April. SO if you live in Thailand or have ever visited I would be so grateful to hear your experiences and let me know what I should bring, do, see, pack, etc. while traveling. Seriously ya’ll this is a dream come true and I can’t thank you all enough, it’s through your support and making Nutrition Stripped grow so much that this opportunity came up. Sending so much love to you all, truly.