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.