Quote:
Originally Posted by Stitchawl
I was trying NOT to make it taste like pesto. I deliberately left out pine nuts and Parmesan cheese. I wanted the basil flavor and aroma, but not a pesto taste. It worked, very well. At first I didn't add the lemon juice and it was just wrong!! All the flavors were fighting each other. I added the juice and everything seemed to come together!
I cut up the leaves. I thought that with eggs being so bland, it would need something to give it some 'punch!' I debated between oregano and thyme, and only chose the oregano because it too needed cutting! 
Stitchawl |
Thank you, very clear. In Flemish land, to give a punch to the eggs, they use bacon crumbs. That would go well with the spinach, or dried mushrooms, or both. Lately I have been using dry tomatoes and dry sweet peppers, cut in small pieces.