Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.
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Grilled Sausage, Poached Eggs, & Hasselback Potatoes with Pistachio Pesto
Description
Hunker down with this hefty breakfast of champions: grilled sausage, farm fresh eggs, visually-striking Hasselback potatoes, and a dangerously delicious pesto.
Ingredients
Scale
- POTATOES, SAUSAGE, & EGGS
- fingerling potatoes
- butter
- olive oil
- salt and pepper
- raw sausage links
- eggs
- Quantities dependent upon servings you wish to make.
- PISTACHIO PESTO
- ⅓ cup spicy roasted pistachios
- ⅓ cup hard sheep’s milk cheese (or other hard cheese)
- 2 cups fresh basil leaves
- 5 cloves of garlic
- ½ cup olive oil
- salt and pepper
Instructions
- POTATOES, SAUSAGE, & EGGS
- Preheat oven to 425°F.
- To achieve potatoes that are crispy on the outside yet tender on the inside—a winning combo—try the Hasselback method. Cut slits in each potato while still maintaining a connection at the bottom. Place into a cast iron skillet, drizzle with olive oil and dabs of butter, and season with salt and pepper. Roast in the oven for 35–45 minutes until crispy and tender.
- For the sausage, cook over medium-high heat in a grill pan until browned, about 5 minutes, turning links often. Cover for 12 minutes or until cooked through.
- Prepare the eggs to your liking: poached, fried, sunny side up, or scrambled.
- PISTACHIO PESTO
- In a food processor, combine the pistachios, cheese, basil, and garlic. Pulse until combined into a paste. Blend together and slowly drizzle in oil as it forms into a smooth sauce. Taste for seasoning; adjust accordingly with salt and pepper.
- —
- Plate the potatoes, sausage, and egg. Douse with pesto and chow down.
Notes
- Not Included in Large Real Food Box: Butter (included in 3-5 boxes), Olive OIl, Salt, Pepper,