Parsley Eggs
30 min

Parsley Eggs

Being in the restaurant business and working the long hours it demands makes it hard to eat out. However, there are a few restaurants in town I cherish and one of them in a tiny little Greek café called Kriti Kitchen not too far from us. There is a sweetness and spirited honesty to this place hard to find. Inspired by the cooking of Crete (Kriti being the Greek pronunciation of Crete) where Mary’s paternal family is from, the café uses lots of good olive oil, a generous infusion of herbs and vegetables cooked just right. Full disclosure: the charming young proprietress, Mary Cuclis worked for our restaurant for almost 10 years. And I can say with confidence that Mary and I share an obsession with sourcing the best possible ingredients and she is just as invested in buying local produce as I am. Popping in to see her has become one of my favorite things to do when time allows. At lunch recently, she cooked me scrambled eggs made with a parsley pesto that I simply swooned over. The recipe makes a little more than a cup of pesto, but it is so tasty, you will be putting it on everything from toast to tomatoes, I promise.

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Cook Time

30 Minutes



Step 1
In a blender, combine the parsley leaves, garlic, pine nuts, olive oil, serrano, lemon juice, black pepper, salt and about 1/4 cup of water. Puree until smooth and refrigerate the pesto until ready to make the eggs.
Step 2
To make the scrambled eggs, heat olive oil in a frying pan over high heat. In a small bowl, whisk together 4 eggs with 2 heaping tablespoons of the pesto and a pinch of salt.
Step 3
Drop the eggs in the pan and scramble over medium heat, stirring frequently. Enjoy over toast or with roasted or marinated cherry tomatoes.
2 cups packed parsley leaves (flat or curly)
3 to 4 cloves of garlic
1/4 cup pine nuts
1/4 cup olive oil
1 small serrano pepper (optional)
Juice from one lemon
1/2 teaspoon black pepper
Scant 1 teaspoon salt
2 tablespoons olive oil
4 large eggs
Generous pinch of salt

Notes & Variations

  • To keep the pesto in the refrigerator for more than a day or two, cover the top with olive oil.
  • Replace pine nuts with toasted almonds or cashews. For a nut free version, try pumpkin seeds or sesame seeds.
  • For a more luxurious version, add grated cheese and/or minced onions to the egg scramble.
30 min

The Power of Greens.

Adding greens to any dish is the ideal way to add that natural health boost we all need!