Green Eggs & Bacon with Spinach Pesto

We are currently trying to get our health back on track and eating Paleo most of the time seems to work best for us to do this. And the reason we both believe Paleo works best for us is because when eating Paleo we never feel like we are dieting or missing out on great tasting foods. 

Some people find Paleo breakfast the most challenging especially if you are not a big egg eater. I have to admit prior to starting Paleo about 5 years ago, really the only kind of eggs I liked was scrambled or hard fried. 

Now any egg, any way makes the cut. We definitely eat a lot of eggs around here and we feel incredibly fortunate because a good family friend starting raising her own chickens a few years ago so now we get farm fresh, organic eggs delivered to our porch once a week. It's a great treat.

But we have found that mixing up how we prepare our eggs on the weekends really helps breakfast be something to look forward to. And this recipe, a play on green eggs & ham, was a great one to get us out of bed on a lazy Sunday morning. 

We first started by whipping up a quick spinach pesto. Now it's Paleo pesto so no parmesan cheese and walnuts instead of pine nuts but trust us you won't miss them and the drizzle of pesto over the eggs definitely brings a zesty addition to this dish.

We started by plating with a layer of spinach sautéed in coconut oil and garlic first. 

Followed with a layer of crispy bacon topped with two sunny side up fried eggs and then drizzled with our yummy spinach pesto. We added a few slices of avocado to balance out the textures.

This was a great and satisfying breakfast that met our Paleo parameters. Whether you are following a Paleo lifestyle or not we highly recommend this breakfast dish. It's likely you might even just have all of these ingredients in hand too, we did. 

Recipe:

Green Eggs & Bacon with Spinach Pesto

2 cups fresh spinach leaves, well-washed and stemmed

1⁄2 cup fresh basil

1⁄2 cup walnuts toasted

3 garlic cloves

2 tablespoons extra virgin olive oil

1⁄4 teaspoon sea salt

1⁄8 teaspoon fresh ground black pepper

Place all ingredients into food processor and process to a fine paste.

Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

Keeps for weeks in the refrigerator.