Roasted Potatoes, Egg, & Pesto

39_4-27

#39: Back to brunch basics

a fistful of baby spinach
long drizzle Brianna’s Real French Vinaigrette
1/2 cup roasted fingerling potatoes
1 heaping tablespoon pesto
fried egg

  • Toss greens in dressing. Top with potatoes. Fry egg, slip on top. Dollop on pesto.

Comments

  1. Reblogged this on and commented: Doh! I just reizaled that I forgot one vital element to this pesto recipe NUTS! I love to use pine nuts in my pesto but you really can experiment with all kinds of nuts! To this recipe, add about a 1/4 cup.

*