4.4
(7)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
Step 2
In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
Step 3
In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
Step 4
Yield: 1 1/4 cups
Your folders
allrecipes.com
4.4
(77)
5 minutes
Your folders
tasteofhome.com
4.9
(8)
Your folders
whereismyspoon.co
4.9
(7)
5 minutes
Your folders
foodandwine.com
4.0
(3.1k)
Your folders
skinnytaste.com
4.9
(31)
10 minutes
Your folders
thekitchn.com
5.0
(2)
Your folders
tasteofhome.com
4.9
(11)
10 minutes
Your folders
allrecipes.com
4.1
(68)
5 minutes
Your folders
budgetbytes.com
5.0
(2)
5 minutes
Your folders
bettycrocker.com
4.5
(4)
Your folders
allrecipes.com
4.6
(33)
5 minutes
Your folders
jamieoliver.com
Your folders
chefjeanpierre.com
Your folders
therecipecritic.com
5.0
(6)
5 minutes
Your folders
steamandbake.com
4.3
(6)
3 minutes
Your folders
steamandbake.com
Your folders
foodnetwork.com
4.5
(38)
4 hours, 30 minutes
Your folders
eatingwell.com
4.5
(4)
Your folders
cooking.nytimes.com
5.0
(155)