This morning I managed to get up a little earlier than usual, so I decided to make myself a little breakfast. We had some leftover pesto from dinner last night, which I paired with a few eggs and potatoes we had lying around to make a little “bruschetta” using potatoes instead of bread and eggs instead of tomatoes… so I guess not all that much like bruschetta.
- olive oil
- 2 slices potato
- 2 eggs
Heat 2 teaspoons of olive oil in a pan and fry potato slices, five minutes on each side.
Scramble eggs over low heat, seasoning with salt and pepper.
Spread small spoon of pesto on potato slices, and then heap eggs onto potato slices.
For more recipes like this one, check out the domesticity page.