March 20, 2013


...Better late than never, right folks?!

I need to get used to this whole routine of documenting things as they occur.  I mean, I'm that girl who instagrams pictures taken months before... and then gets publicly called out for it.

Prior to writing this, I wikipediaed (wow, never put that one into writing before) St. Patrick's Day and was totally prepared to rant about the commercial appropriation of an Irish religious holiday... until I realized how seriously boring and insignificant the holiday sounded, and began to understand why the Irish- and the rest of the world- would rather use the day as an excuse to get loose.

So that's exactly what I did too.  Tom and I kicked off our morning with a good ol' Irish themed breakfast: green eggs and ham!  

These weren't some disgustingly food-coloured concoction amongst the likes of green beer, but rather pesto eggs with a side of sauteed portobellos and Australian cut bacon!  Tom took care of all four bacon slices.

And since I used my own homemade pesto, they were obviously a bajillion times better than any made with pesto out of the jar [duh].

Washed down with some Irish coffee, it was definitely the right way to start the day!  Well... this particular day at least.

Recipe after the jump! 

Green Eggs and Ham

Serves two


4 free range eggs

2T pesto, or one homemade pesto cube*

2 portobello mushrooms, rinsed

2T balsamic vinegar

4 slices thick cut bacon/Canadian bacon/Australian bacon[/why in hell are bacon cuts localised?]

*I make big batches of pesto when fresh basil is in season and cheap at the market. Combine basil with olive oil, parmesan cheese, garlic, pine nuts or walnuts, salt and pepper in a food processor, then plop into an ice cube tray.  It's hard to mess up, and you'll figure out what proportions suit your taste. Keep pesto cubes in the freezer for quick meals... and be sure to wash the ice cube tray!


1. Put a skillet on high heat and throw bacon on.  Let brown on one side before turning over.

2. Meanwhile, crack and scramble eggs with a dash of water.  Slice mushrooms vertically into thick sections.

3. Heat a bit of olive oil over medium-high heat in another skillet.  Pour in the eggs, plop the pesto on top, and let sit for a minute.

4. Transfer bacon to a plate with paper towel.  Throw mushrooms into bacon skillet on medium-high heat.  Add a dash of balsamic and saute to distribute.

5. Turn heat down on other skillet and scramble pesto into eggs until evenly distributed and eggs cooked through.

6. Have your boyfriend mix you an Irish coffee - 1/2 oz. Irish whiskey, 1/2 oz. of Kahlua, 8 oz. hot coffee - and enjoy your meal!