This weekend, Kaya and I were left to our own devices while Matthew ventured off to New Orleans with friends. Naturally, we stayed up watching renditions of various fairy tales on Netflix and sipped on a LOT of chocolate milk. We’re wild, I tell you! We were also snowed in and going a bit mad.
For breakfast on Saturday, Little Bean and I both had a hankering for eggs. We opted for the doctored-up kind that were inspired by the meager contents of our refrigerator. To balance our meal, we made a green super smoothie that was packed with all the good stuff, and perfect for a series of smoothie mustache contests. Things got a little weird, but we rolled with it.
Ingredients for Pesto Baked Eggs
- 4 teaspoons pesto (jarred or fresh)
- 4 large eggs
- 2 teaspoons minced garlic
- 4 teaspoons heavy whipping cream
- salt and pepper to taste
- cheddar cheese for topping
Preheat oven to 425 degrees. Lightly grease two ramekins.
Divide ingredients into each ramekin, in order. Place into oven, on middle rack, and bake for 12-15 minutes. Devour!
- 1 1/2 cups baby spinach
- 1/4 cup water or juice
- 2 bananas, peeled
- 10 strawberries, whole with greens
- 1 apple, quartered
- 1 tablespoon chia seeds
- 1 cup ice
First, blend spinach and water. Next, add each ingredient, making sure that it is well blended before adding the next. Add additional ice for thicker consistency. Pour into cup and sip. Smoothie mustaches will ensue.