Fried Eggs on Roasted Zucchini with Mint Paleo Pesto
This particular pesto, is, in my opinion, just the very best (bonus, it will also help you use up a lot of the mint that's threatening to overtake your herb garden, especially if you make large batches and freeze it). It's an adaptation of Brooke Dojny's Mint-Walnut Pesto from her book, Dishing Up Maine.
1 recipe Mint-Walnut Pesto (see below)
Large zucchini, cut across into 1/2 inch thick slices
Olive oil, 1-2 TBS, depending on size of zucchini
Sea salt to taste
2 eggs, preferably cage-free organic
1 TBS ghee (clarified butter, o.k. on paleo because milk solids have been removed) or olive oil
Paleo-friendly hot sauce (Tabasco, Frank's, etc.), optional
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley sprigs
1/4 cup walnuts
1 TBS lemon juice (from 1/2 lemon)
1/2 tsp sea salt, or to taste
1/3 cup extra-virgin olive oil
1. Combine all pesto ingredients except olive oil in food processor and pulse a few times to make a rough paste
2. With the motor running, pour the oil through the feed tube and process until the sauce is pureed. Pesto can be refrigerated for 3-4 days. It may darken a little, but this will not affect the flavor. To freeze, fill an ice cube tray with pesto and put in freezer. When frozen, put pesto cubes in a freezer bag and store in freezer until needed (round about January here in mid-coast Maine when I really need a taste of summer!).
1. Preheat oven to 425 degrees.
2. Arrange zucchini slices on baking sheet, sprinkle with salt, and drizzle with olive oil.
3. Roast for 5-7 minutes, or until golden brown. These keep, refrigerated, for several days and can be reheated in the microwave.
1. Melt ghee or heat olive oil in non-stick frying pan.
2. Carefully break eggs into frying pan
3. Continuously baste eggs with ghee or olive oil from the pan until done.
Arrange four zucchini slices on a plate, top with eggs, then top with pesto. Add hot sauce if you like your eggs spicy.