Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

  1. Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  2. Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  3. Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  4. Place two slices of bread into the toaster until desired crispness.
  5. Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

nettles, nuts, olive oil, vegetable oil, parmesan cheese, husk, garlic, eggs, avocado, whole wheat bread, salt, pepper

Taken from www.yummly.com/recipe/Nettle-Pesto_-Avocado_-Caramelized-Leeks-With-Scrambled-Eggs-Over-Toast-1666549 (may not work)

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