I recently traveled to San Diego to visit a dear friend and celebrate Memorial Day. While I was there, my friend told me how she loved to put pesto on her scrambled eggs. I think pesto on just about anything would be good, but I hadn't tried this before. It is absolutely delicious I will say, and it got me thinking of all kinds of egg and pesto combinations. This bowl came to life for dinner one evening (technically this would have been brinner!), but I think it would make a great brunch option as well.

I had rainbow chard in the garden that needed pickin' and spinach in the fridge that needed to be used, so I went with these as my choice of greens. Kale would also be a fine choice for this bowl.

Sun Dried Tomato Pesto Brunch Bowl

Yield: 2 bigger bowls or 3-4 smaller ones

2-4 hard boiled eggs (sliced)

4 cups Quinoa (cooked)

4 cups fresh greens (chopped)

1/2 cup sun dried tomatoes

1/4 cup dry white wine (or a couple tablespoons of olive oil)

2 teaspoons garlic (minced)

1 7oz package Buitoni Pesto or homemade Pesto

Heat a skillet and throw in wine (or oil) and garlic. Cook for about one minute, stirring frequently so the garlic will not burn. Add sundried tomatoes and cook another 3 minutes.

Add your fresh greens of choice, tossing with tongs until the greens are tender. Note that spinach will cook faster than kale... so be mindful of the more tender varieties of greens.

In a metal mixing bowl, add quinoa, pesto, and contents of the skillet. Toss well and dish into bowls. Top with sliced eggs.

If you are using homemade pesto, you may want to add in some fresh grated parmesan or feta. Buitoni pesto already has parmesan in it. You can also warm your pesto up in the skillet before adding if you want your bowl temperature to be hotter.

Serve and enjoy!