Sunday, February 21, 2010

Weekend Breakfast

If time allows and I'm properly caffeinated, I'll make a nice breakfast on the weekend.

This one's pretty simple actually, but elegant enough to serve to guests (if you're that type of person who has guests over for breakfast, which I'm not. Maybe brunch, for which this dish would also be appropriate). It's toasted french bread slathered with fresh, soft goat cheese, topped with soft-cooked scrambled eggs and drizzled with fresh pesto.

The only stovetop cooking here is the scrambled eggs. There's no real recipe here, except for the pesto. And if the pesto is made in advance (a pesto post to follow), the dish is super-easy to prepare.

One trick: be sure the goat cheese is at room temperature so that it spreads easily onto the toast. It also helps to keep the cheese-slathered-toast warm in the oven while the eggs are scrambling. The warm cheese-slathered-toast (I really like the word "slathered") will accept the eggs and help keep them warm while you're eating.

I put the pesto in a small plastic zipper bag to "pipe" onto the eggs. It distributes more easily than trying to spoon the thick sauce over the top.

This is a nice way to start the day.

Don't forget the coffee.


  1. Sounds yummy and easy, too!

  2. I hope you do not mind a comment by a cat! That looks really delicious, especially the goat cheese part. My friend Pricilla is a goat, and she had an entire series once about the different cheeses that they make from her rich goat milk, and how each is made.

  3. I think I may need to start a pool about how many times you'll use the word "slathered" in your posts. ;) heehee