Baked Eggs With Nettle-Pumpkin Seed Pesto

Baked Eggs With Nettle-Pumpkin Seed Pesto
Raw nettles keep their fresh, green flavor—and color—in this bright springtime pesto. Jennifer McGruther
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Baked eggs, their yolks all yellow and jammy, make a beautiful and simple breakfast. In the springtime when both local eggs and young, tender stinging nettle leaves are available, I like to make this dish. It’s easy, nutrient-dense, and speaks to the season. Bright green nettle-pumpkin seed pesto, spiked with garlic and jalapeño, offers a pleasant contrast to the creaminess of baked eggs.

While fresh stinging nettle can irritate the skin, don’t let that put you off from making this raw nettle pesto. Remember to handle the herb with care, wearing long sleeves and thick gloves when touching the leaves. Like both drying and cooking, pureeing the plant’s leaves neutralizes the compounds that give them their sting, so you can still enjoy stinging nettle fresh in this recipe, where its taste is marvelously green.

Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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