Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the zucchini & potatoes. Once they are doing their thing in the skillet, prepare the pesto butter. Once those are both ready to go, make the eggs and breakfast is served. If you have leftovers of the zucchini & potatoes just toss them in the skillet over medium-low heat with a lid on top until warm. If you made the pesto butter in advance, just let it come up to room temperature a bit and then dollop it in chunks on top of the hot zucchini & potatoes.
Home fries are often hard to resist on lazy mornings when out to breakfast. Imagine taking your summer squash abundance and searing up the zucchini with the potatoes to make an easy veggie packed side for any breakfast or dinner.
A little butter, cream cheese and pesto already blended are whipped together to become something much more. If you have leftover pesto simply whisk in 1/4 cup into the cream cheese and butter. The rest of the instructions will be the same. A food processor or mortar & pestle are required for this spread.
We like a runny egg yolk in my home, but sometimes flipping an egg over easy will increase the risk of the yolk breaking and inevitably cooking the whole darn thing. This method makes a simple fried egg a bit easier to master without the flipping.
