Looking to level up your morning eggs? This simple yet elevated breakfast brings together creamy scrambled eggs, crispy turkey bacon, and a bold, zesty pesto made with garlic scapes and kale. It’s a nourishing way to celebrate seasonal produce—and it comes together in under 30 minutes!
Ingredients
For the Garlic Scape Pesto
- ½ cup garlic scapes*, chopped
- 1 cup kale*, chopped
- ¼ cup olive oil (plus more as needed)
- ¼ cup grated Parmesan cheese
- ¼ cup nuts (walnuts or almonds work well)
For the Eggs & Bacon
- 6 eggs
- 1 tablespoon butter or olive oil
- Salt & pepper to taste
- 4–6 slices turkey bacon
Recipe:
- Make the Pesto in a food processor, blend garlic scapes, kale, olive oil, Parmesan, nuts, lemon juice, salt, and pepper until smooth. Add a bit more olive oil if you want a thinner, drizzle-friendly texture.
- Cook the Turkey Bacon in a skillet over medium heat, cook the turkey bacon 2–3 minutes per side until crispy. Set aside on a paper towel to drain.
- Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined. Heat butter or olive oil in a skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently until soft and just set.
- Assemble & Serve spoon a generous swirl of garlic scape pesto into the warm scrambled eggs and fold to combine. Plate the eggs alongside turkey bacon and serve immediately.
Enjoy!