Recipe makes 2 servings

Ingredients:

4 large eggs
2 Tbsp (30 ml) heavy cream
1 Tbsp (15 ml) butter
1 cup (30 g) fresh spinach
1 cup (25 g) fresh basil leaves
¼ cup (25 g) grated parmesan cheese plus extra to garnish
¼ cup (30 g) walnuts
1 small garlic clove
3–4 Tbsp (45–60 ml) olive oil
Salt & pepper, to taste

Instructions:

Process the spinach, basil, parmesan, walnuts, and garlic in a food processor or blender.

Pulse several times until finely chopped.

Slowly drizzle in the olive oil while blending until creamy.

Season lightly with salt and pepper.

Set aside.

Whisk the eggs with the heavy cream and a pinch of salt and pepper.

Melt the butter in a nonstick pan over medium-low heat.

Pour in the eggs and cook gently, stirring slowly until soft and custardy.

Remove from heat right before fully set; they finish cooking in the pan.

Spoon the spinach–basil pesto on top of the eggs.

Garnish with extra parmesan and serve warm.