Pesto Potato Skillet

Egg Pesto Potato Skillet | http://naturallyella.com

Originally Posted on August 29th, 2012. Last updated on August 30th, 2015.

Potatoes | http://naturallyella.com
Breakfast. As I get older, I tend to realize small things that make my life great.  Things like not using an alarm clock (I have a dog for that), withdrawing from pop culture (I had to look up what YOLO meant and the first time I head Call Me, Maybe was actually the Cookie Monster version), and I’ve stopped letting politics upset me (personally I think Jed Bartlet should be president and for those of you who have no idea what I’m talking about, I don’t own cable and am currently watching The West Wing for the first time).

However, one of the things I cherish most is the ability to sit down, drink coffee, and eat breakfast every morning.  Rarely do I have a morning when I’m running out the door, feeling stressed and in a hurry (luckily my classes start late enough that time is not something I lack).

When I worked at the bakery my wake-up time was 3:00 to get out the door by 3:30 and start work by 3:50.  My breakfast would often be a scone or danish that we made that morning while I was whipping up pies, cookies, and cheesecakes.  I didn’t realize until then how much I valued my slow-going, coffee filled mornings.  I realized that mornings and breakfast were my time to gear up for the day and without it, I’d often feel lost.

 Plus, I do love a good, savory breakfast.

Pesto Potato Skillet with Eggs | http://naturallyella.com

This potato skillet is perfect for those mornings and if you are one of those people who has to run out the door in the morning, tuck it aside for a leisurely weekend. Make the pesto ahead of time for one less step you would need to do in the morning (and a few extra minutes of sleep).

My pestos vary depending on the machine I’m using to make them. My food processor and regular blender make a pesto where the sauce retains some texture from the basil. However, using a high-powered blender (like my Blendtec), creates a green sauce (pictured here). I actually prefer to leave some basil intact, but I wanted to give a heads-up just incase your skillet doesn’t look like mine.

See the Recipe.

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