Braised Summer Vegetable Pisto With Emerald Sauce Fried Egg Recipes

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BRAISED SUMMER VEGETABLE PISTO WITH EMERALD SAUCE & FRIED EGG



Braised summer vegetable pisto with emerald sauce & fried egg image

Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch

Provided by Thomasina Miers

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

olive oil , for frying
4 eggs
4 slices sourdough bread , toasted to serve
4 tbsp extra-virgin olive oil
1 onion , chopped
2 garlic cloves , chopped
2 green peppers , diced
3 red peppers , diced
4 very ripe tomatoes , chopped
1 bay leaf
4 medium courgettes , diced
1 bunch flat-leaf parsley , leaves picked
30 large garlic cloves , (about 2 heads) peeled
250ml vegetable stock

Steps:

  • For the pisto, heat the oil in a deep frying pan and add the onion. Fry for a few mins, add garlic, then cook for a few mins more. Add the peppers and cook over a medium heat for 5 mins. Now add the tomatoes, the bay and courgettes and cook for about 30 mins, seasoning well.
  • Meanwhile, make the sauce. Drop the parsley in a pan of boiling water and cook for 1 min. Drain and immediately run under a cold tap, then shake off excess water. Put the garlic in a pan of cold water, bring to the boil, then drain and repeat with a fresh batch of water (this gets rid of the garlic's strength). Add stock and simmer until the garlic is soft and the liquid syrupy. Purée with the parsley until smooth. Season.
  • For the eggs, add a glug of olive oil to a pan. When smoking hot, crack in the eggs - they will splutter but go deliciously crisp at the edges. Serve the pisto on toast, topped with egg, drizzled in the sauce.

Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.95 milligram of sodium

PESTO EGG PUFF PASTRY SQUARES



Pesto Egg Puff Pastry Squares image

Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 6 pies

Number Of Ingredients 9

1 tablespoon salted butter
7 large eggs
1 cup baby spinach
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
1 cup grated fontina cheese
One 17.3-ounce box frozen puff pastry, thawed
6 slices deli ham
2 tablespoons everything seasoning

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
  • Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
  • Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
  • Serve hot or cold and enjoy.

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY



Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

  • Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  • Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  • Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  • Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  • Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

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