Nettle Pesto, Avocado, Caramelized Leeks with Local Scrambled Eggs Over Toast.

 

From my mom's chicken eggs 

Slow cooking those eggs on my great uncle Don's copper pans

 

Nettle Pesto, Avocado, Caramelized Leeks with Local Scrambled Eggs Over Toast.

Funny how breakfast matches my kitchen paint so perfectly.

Nettle Pesto, Avocado, Caramelized Leeks with Local Scrambled Eggs Over Toast.

Serves 2

2 cups nettles (wear gloves!)
2 tablespoons pine nuts
 ¼ cup olive oil plus more for sauteing
¼ cup vegetable oil
¼ cup Parmesan cheese, plus more for garnish
1 large leek, chopped and husk removed
clove garlic minced
 4 fresh, local eggs
8 slices avocado
2 slices whole wheat bread
 salt and 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.

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