recipe – araucana pesto eggs

recipe – araucana pesto eggs

Before I moved in with Josh, his thrice-daily staple meal consisted of a heavy rotation of approx 30 different breakfast cereals which he ate from a glass Pyrex cup (an effective eating vessel, I soon discovered).  These days, at least one of those bowls is traded out for Rosie’s Pesto Eggs, our new fallback for weeknight dinners.

Breakfast for dinner is fun even when you’re not a kid.  And when it’s hot, easy, tasty, mostly healthy and super-mindless to throw together, it’s not just fun, it’s awesome.

But every once in a while, you’ve gotta mix it up.  So when I saw Green Eggs for sale at the Farmer’s Market last week, I knew it was time to throw in a little twist.

“Green eggs” come from an ex-pat community of Chilean Araucana chickens who currently live and roost in East LA.

If you can get past the Dr. Seuss references, you’ll notice that these eggs are less “green” and more of a soft minty blue.  If I didn’t know better, I’d think that one of Anthropologie’s food stylists hand-dyed them for their kitchen window display.

Really now… have you ever seen a prettier egg?

The chickens that lay the eggs, on the other hand…


Let’s just say they have very nice personalities.

Rumpless.  Tufted ears.  Frequently mistaken for a giant cotton ball.  Only a chicken this ridiculous-looking could lay minty eggs.

There’s not much difference in taste between Araucana and normal brown or white eggs, but like any eggs you get fresh from the farmer, they’re worlds better than the supermarket variety.  That yolk is just so golden & fresh and they taste… well… super egg-like.

Fortunately, Josh and I both like our eggs the same way: lightly-fried whites with crispy edges and a just-set yolk that spills on impact for maximum toast soppage.

I’ve cooked about 100 eggs to perfect this method, so assuming you like yours the same way, here’s how to do it.

1) Fry the egg white:  Melt a little butter in a non-stick pan over medium/medium-high heat until bubbling.  Slide just the egg white in the pan and fry until lightly golden and crispy around the edges.  Flip the white over and remove the pan from the heat.

2) Set the egg yolk:  Off the heat, carefully slide the egg yolk onto the white – it helps to nestle it in one of the bubble pockets.  Treat it carefully, like a newborn baby.  It almost was one.  Then, return the pan to the heat and cover it with a cookie sheet, a plate, or anything that seals in the steam.  Steam the egg yolk for about 1 minute longer.

3) Accessorize:  Remove the pan from the heat and top with minced parsley, kosher salt and freshly cracked black pepper.  Voila!  Egg perfection.

We usually have our eggs with sourdough English muffins spread with fresh pesto (try the Pesto Perfetto from the farmer’s market… delicious).

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