Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast



  • 2 cups nettles**
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil plus more for sauteing
  • 1/4 cup vegetable oil
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 large leek, chopped and husk removed
  • 1 clove garlic, minced
  • 4 fresh, local eggs
  • 8 slices avocado
  • 2 slices whole wheat bread
  • salt
  • pepper


  • Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  • Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  • Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  • Place two slices of bread into the toaster until desired crispness.
  • Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

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