My new digs in Chicago are fabulous! Open, airy, and great light.
Especially at 6:30 in the morning.
So until I get new curtains, I have plenty of time in the a.m. to make a delicious breakfast!
What I have in the house: eggs, bread left over from last night's impromptu dinner party, broccoli pesto, chili oil, parsley.
Sliced up that baguette, gave it a little drizzle of the chili oil. and toasted it in the oven at 400 for about 5 minutes. Rub it with sliced garlic and give it a sprinkling of salt and parsley. Top with Broccoli "Pesto" and a poached egg and you have breakfast, my friend!
1 head broccoli, florets and stem chopped
3 cloves garlic
3/4 cup almonds
1 cup basil leaves
3/4 cup olive oil
parmigiano to taste (although I often leave it out...astounding for this Midwesterner)
1 lemon, zest and juice.
salt 'n pepper
Bring a medium stock pot of heavily salted water to a boil. Throw in broccoli, garlic, and almonds and blanch for about 2-3 minutes until the broccoli has turned bright green. Drain without rinsing. Transfer to a food processor. Add basil, lemon zest and juice, and 1/4 cup olive oil (just to give things a little encouragement). With the motor running, slowly drizzle in the remaining 1/2 cup oil until the mixture is smooth.
Stir in cheese by hand and adjust seasonings.
This is great on bread, stirred into quinoa, or used as a sauce with pasta (thin it out with reserved cooking liquid of the pasta).