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Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham Recipe

Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on June 19, 2011

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    YUMMY! This dish was SO delicious! Not at all hard to make. Definitely filling. Couldn't find brioche, so we used english muffins instead. Just as good! Awesome recipe!

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  • on December 15, 2010

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    The egg dish was good. What's better than any kind of ham and eggs! It is true that cream will make scrambled eggs creamier, but adding a little water is the best choice. Water makes the eggs lighter and fluffier (better for us than the cream as well, of course.

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  • on August 28, 2010

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    What a wonderful way to kick up ham and eggs! Will use the leftover sauce on pasta.

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  • on October 23, 2009

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    My husband loved this recipe

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  • on October 01, 2008

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    Sorry - rude to type with my mouth full 8- This was a great concept. Used my own pesto (basil running amok in the garden, now. The fine, grainy, slightly sweet texture of the brioche made it extra yum-oh! Thanks!

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  • on September 29, 2008

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    I didn't exactly follow the recipe. I made the pesto and used on thin spagetti noodles and thought it was excellent. I did not use asigio cheese as I did not have any. I used parmesan reggiano. My husband and I enjoyed the pesto.

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  • on July 27, 2008

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    How many times did she say "Geen Eggs and Ham",I lost count!!! Slow down Sunny!!!

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