Golden, crispy and seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.
1 cups lightly packed fresh basil leaves
¼ cup California walnuts
2 tbsp plus 2 tsp olive oil
⅛ cup peas
¼ tsp salt
1 clove garlic
2 medium russet potatoes
1 tbsp olive oil
½ tsp cumin
½ tsp salt
⅛ to ¼ tsp cayenne pepper
4 eggs
To prepare Walnut Basil Pesto, puree all ingredients in a small food processor until smooth. Transfer to a container and press plastic wrap into the surface.
To prepare Potato Egg Hash, scrub potatoes and cut into small even cubes. Heat butter and oil in a very large skillet set over medium-high heat until butter is melted, then add potatoes.
Cook for 15 minutes or until potatoes are golden brown, stirring and flipping to cook on all sides. Season with cumin, salt and cayenne.
Spoon equal amounts of potato into four shallow dishes and top each with an egg fried to your liking. Serve with pesto.
These breakfast cookies are made with just a few simple ingredients, like walnuts, tahini, maple syrup, egg, and oats. They’re perfect to make ahead, so delicious, and have multiple nutrition benefits.
This simple and easy snack box features a variety of protein options including a hard-boiled egg, spiced walnuts, and hummus, while crisp carrots, cucumbers and seeded crackers are perfect for dipping.
