Market Vegetables with Spicy Pesto, Almond Crumble and Poached Eggs {Gluten Free, Paleo, Vegetarian}

Market Vegetables with Pesto and Poached Eggs 020Who decided that eggs were only for breakfast? This agreement that we have as a society that certian foods are only meant to be eaten at certian times has always perplexed me. Does any one else find it odd that at certain restaurants they stopped serving breakfast at 11am? Seriously, its not like the ingredients aren’t still in the cold storage. And why is it that when we have pancakes for dinner we sort of feel a little naughty?

I say to hell with it! You should be able to eat whatever, whenever.

So I made this for the bf and I for dinner.

Market Vegetables with Pesto and Poached Eggs 001I do want to touch on the fact that I am featuring eggs on this blog, which is predominetly a vegan blog because I eat predominetly vegan food. That is the truth. I believe that vegan food is the best food for the planet and for my body. It wasn’t like I woke up one day having unlearned everything I know about health, wellness, sustainability, animal cruelty or the effects of animal agriculture on our planet. Lets be clear that is simply not the case. It also has nothing to do with my protien intake- I am positive I am getting enough with or without eggs.

At this point, I eat eggs occasionally, always organic pasture raised, simply because I missed and craved them all the time. They are the one non-vegan food I really enjoy, and have made the conscience choice to allow myself to indulge in them. You only live once, right?

I know that organic and cage free can mean nothing about the quality or time a chicken can have outside, flapping its wings, or eating bugs. I know that it means beaks can stillbe cut, and male chicks tossed like garbage. I do not want to eat eggs from these sources and I do not stand for those practices. I started purchasing eggs from the farmers market, and the eggs from this recipe were from Vital Farms. I read about them online and like Chipotle, are doing things differently.

A couple years ago, I would have spiraled into guilt and agony about eating an egg, something that was a very common reaction to certian foods for me, but post recovery from my eating disorder, (here and here) that is a place I don’t put myself in. I hope you guys can relate and have compassion towards my choices. I always try to be respectful of the way others chose to live their life as I’ve never walked a day in their shoes.

You can still expect the majority of the posts on this blog to be vegan, but from time to time there will be something that is not.

I just wanna be real with you and live authentically.

Market Vegetables with Pesto and Poached Eggs 034Ok, so now that we’ve cracked the egg wide open, lets talk about the rest of this dish! The market vegetables I picked up were organic yellow squash, zuchinni, and mini hierlooms which balance perfectly with the spicy pesto and roasted almond crumbs. For the pesto I purchased loads of herbs, packed in the garlic, and was generous with the crushed red pepper. The addition of the poached egg truly takes me to cloud nine. Surely though, you could omit the egg, replace it with chickpeas, or fried tofu and be just as satisfied. To each their own.    Market Vegetables with Pesto and Poached Eggs 016Market Vegetables with Pesto and Poached Eggs 024Market Vegetables with Pesto and Poached Eggs 010Market Vegetables with Pesto and Poached Eggs 036

This dish is perfect for breakfast, brunch, lunch or dinner. The only thing I am certian it doesn’t work for is dessert.

This delicious dish is savory, filling, healthy, comforting, creamy, crunchy, and spicy.


Market Vegetables with Pesto and Poached Eggs 002

Don’t mind the avocado 🙂 There is no avocado in this recipe, but recently, I’ve come to the conclusion that they are my spirit animal!Market Vegetables with Pesto and Poached Eggs 023Market Vegetables with Pesto and Poached Eggs 027

Recipe for Market Vegetables with Pesto and Poached Egg HERE



(Adapated from The Kitchy Kitchen)

Market Vegetables with Pesto and a Poached Egg

September 14, 2015


  • 2
    Zuchinni, thinly sliced in half moons
  • 1
    yellow squash, thinly sliced in half moons
  • 8-10
    mini hierlooms, chopped in 1/4s
  • 1/2 cup Plus 1 Tablespoon
    extra virgin olive oil, divided
  • 1
    small handful of basil
  • 1
    medium bunch of parsley
  • 5
  • 3
    gloves of garlic
  • 2 Tablespoons
    toasted pine nuts
  • 2 Tablespoons
    roasted, salted almonds
  • 1/4 Teaspoon
    crushed red pepper
  • pink salt and pepper
  • 1
    poached egg
    chopped roasted almonds and crushed red pepper, optional


  1. Slice up all your vegetables as stated above. Add 1 tbsp of oil to a large suace pan and saute your vegetables for 4-5 minutes over medium heat.

  2. Add all the ingredients for the pesto, except the 1/2 cup oilve into your blender and turn on high. Slowly add the oil in while the blender is running to encorporate.

  3. Poach your egg.

    To Assemble: I added some organic arugula on the plate (which is totally optional), nest the sauteed vegetables, the egg, topped with pesto and then sprinkled the chopped almonds and red pepper to serve.



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