you suck at cooking yeah you totally suck making pesto eggs also known as pegging is both an art and a science pesto eggs method number one is pesto fried eggs this took off a few years ago and the logic is since there's oil in pesto let's pretend it's butter going to crack this egg right into the middle We'll add in a little flavor glitter and some pepper pesto pepper fun fact when you cover eggs like this you're harnessing the exact same technology that used to power train now cook these for around 88 M an hour
pesta was originally meant as a cold sauce but that's only because it was invented before heat was discovered oh I went way too far with these cuz I got distracted all right and Devon can you re-shoot these so they're not as overcooked and look better perfect method number two is feta pesto fried eggs also known as festo fried eggs let's go Pasto in the middle I'm pretty sure that's what a neutron star looks like all right yeah we're getting gucy we're getting they were making emergency snack purses at a feta for a while a little
bit of flavor glitter some triple PE if you're wondering if this lid came with this pan it did and you want to plate that put that on your cutting board push the zucchini away don't worry about that zucchini that's nothing this is looking really good I'm just going to assume it tastes amazing yes I did put mayo on the toast this is French Italian Fusion you're welcome it's time to make pesto and we're going to make it the way Mark pesto the inventor of pesto intended with a mortar and pestle I think this is the
pestle fun fact we're going to start by getting our garlic in there I'm throwing in quite a lot of garlic and the reason for this is these words have never come out of my mouth this tastes too garlicky I'm going to put in a big pinch of coarse salt and then I'm just going to start pounding it with the pounder aka the pestle aka the pesto nestler aka the make a messel since this is raw I'm going to do the respectful thing and use a fork to De garzee this instead of of my finger once
that starts looking like it doesn't matter what it looks like I'm going to start adding in basil so start with exactly that much and then we're going to pulverize it into smiing by the way if you have one of these and there's like a harness attached just take the harness off first let's respectfully clean this meining stick so I got my pine nuts here I toasted them a bit do you want to see how this might be a good time to add some pepper pepper pepper let's get the cheese in there now I only grated
a small chunk look how much this is you got to keep in mind you're actually putting in a lot of air just respectfully clean the goop grinder why don't we give this a little bit of a tasting that might be a little too much garlic isn't cheese the antidote to garlic I'm pretty sure when people go to the hospital for garlic poisoning the first thing they do is cover them with a gri a blanket so let's put in a disrespectful amount of olive oil disrespectful cuz I'm pouring it from a high altitude and olives are
afraid of heights we've transitioned from grinding into Wang jangling Italians please savagely roast Ro me in the comments non- Italians who think they know more about making pesto than they do please savagely roast me in the comments thank you damn it that's pretty good and finally I'm just going to respectfully clean off the pesto okay here's an idea how about instead of cooking all the flavor out of the basil we just spread pesto on toast and add the egg who knew that not frying all the flavor out of the basil would taste great just an
entire country okay I'm excited about this one this is a sort of an eggs cockette which in this case we'll call it an eggs cesto my hands are washed and I'm going to start by respectfully butter fingering the dish I'm kind of tempted to just leave the rest of the butter in there and so I'm going to now I'm going to crack a couple of eggs in here I'm going to add some cream a couple tablespoons of bores and cheese and a pinch of flavor glitter some pepper pepper pepper big spoonful of pesto and we'll
see how that goes they're experimenting okay you know what they say don't shoot the experimenter now we've got some nearly boiling water to halfway up the dish inside the dish let's put it in the oven okay we're taking this out of the oven keep in mind it's dangerously hot don't go Rod dogging this with your hands just make sure you have a firm grip cuz that's slippery let's try it this is the best one yet just look at that if you see this and don't think slam dunk then you're obviously not a basketball player when
I first heard of pesto eggs getting popular I just assume they were made the way I invented them many many years ago scrambled into the eggs why do I have chopped garlic here don't worry about it what I've learned is there's really something to this because by combining the pesto inside the eggs you preserve a lot more of that basil flavor rather than frying it out of the pesto why do we have olive oil that's heating up here don't worry about it going to add in some flavor glitter and some pepper pepper pepper these are
by the way the same green eggs that are in my book but don't worry about it you see the green eggs were part of a bigger breakfast dish that I came up with for Better or For Worse why am I boiling spaghetti right now don't worry about it you see what I figured was breakfast often has potatoes or toast or some other carb so why not create a breakfast pasta by making Ali oolo not to be confused with its kid brother ugly oolo and we're going to do that by sautéing some garlic I haven't made
this in years and I haven't looked up the recipe so I hope I'm doing this right I mean I've already burnt the garlic a little bit so that's one problem we have now I'm going to put in some chilies and we're just going to cook that is this the right size pot probably not can we make it work yes we can why cuz we believe in ourselves you've probably heard of green eggs and ham this is Green Eggs and damn these eggs are so good our cooked pasta that I drained is going into the pan
wow that's still way hotter than I expected it's only one of several problems going on right now here's another problem these are cooking way too hot cuz I got distracted doing this all at the same time but you know what actually it's not that bad don't feel like you have to cook your eggs so they're the texture of paum like some chefs do not going to name any names that rhyme with Flor and bamsey you can have eggs where your teeth actually have a function if you want it's okay to chew food I'm not out
here trying to defend this I'm just showing you what I did Once Upon a Time including today let's get some parm on there also known as pal depending on where you're from definitely lean in the too much Pam realm for me so the eggs just go in there all right so let's just try the eggs on their own it's so good to me it's way better than the fried egg and let's see do we like this still you know what I'm going to stand behind it all I'm going to say is welcome to The Cutting
Edge guys can someone in Italy please make this or you know if you're Italian-American please make this and come back and tell me it's not good it takes a lot of vulnerability to admit you came up with something so good so many years ago does this look delicious no does it taste delicious yes embrace the contradiction Embrace breakfast pasta
