Pesto Scrambled Eggs

I've had a bit of an egg obsession recently. I bought 2 10 packs of eggs last week to make pancakes for my friend and I as the perfect winter hangover cure- yes, I was that confident that they were going to go well...It's a good thing I took extra precautions since said friend managed to drop one box and smash half of them up. Anyway once the pancake experiments were over I was left staring Monday in the face with 10 eggs and 5 days to use them. By day number 4 of scrambled egg on toast I was getting very very bored and after a scroll through instagram finally found some egg-spiration in the form of pesto scrambled egg. Hey, if it's good enough for Millie Mackintosh...

Pesto Scrambled Eggs

Ingredients: (serves 1)

• 2 eggs
• Splash of milk
• 1 1/2 tsp butter
• 1-2 tbsp pesto depending on how much flavour you want
• salt and pepper, to season

Method:

• Heat a frying pan on a medium heat with the butter. Meanwhile crack the eggs into a bowl and beat until the yolks are completely mixed. Add the milk and pesto and whisk in. Save a bit of pesto to drizzle on the top of the eggs.
• Season with salt and pepper then pour the egg mix into the frying pan and cook about 30 seconds. At this point the bottom of the egg should be starting to harden, so grab a spatula and get scrambling!
• Scramble for about 5-6 minutes depending on how firm you like your eggs.
• Drizzle some pesto on top and serve with a bit of toast!

Loaded Sweet Potato

My housemate introduced me to sweet potato a few weeks ago when she cooked me a romantic dinner of stuffed chicken, roasted vegetables and sweet potato wedges. I was skeptical at first- they look far too luminously organge for my liking. It's like yellow tomatoes- tomatoes are red, not yellow. Potatoes are not bright orange. Cabbage is not red.
Well anyway, I'm now a complete convert and have been harassing her every dinnertime with what I think are pefectly legimate questions. Our evenings have sounded something like this: "Can I bake it?" "Do I really keep the skin on?" "Can you peel the skin off for me anyway?" "It sounds like it's going to blow up, are you sure 10 minutes in the microwave is legit?" I think she's starting to regret ever getting me to try it...
I bought a whole pack from Lidl the other week and have spent the past few dinnertimes concoting various sweet potato dishes but this is by far the best. It makes for a far more flavoursome and indulgent-feeling take on a jacket potato. You'll never look at tuna jackets in the same way ever again!

Loaded Sweet Potato

Ingredients (Serves 1)

• 1 sweet potato
• 1 1/2 tbsp creme fraiche
•  1 tbsp pesto
• 1 fillet of salmon
• Splash of cooking oil

Method:

• Preheat the oven to 180 degrees celsius. Wash the sweet potato under a tap then stab several times with a fork. Put in the microwave for 5 minutes on high. Meanwhile, mix together the creme fraiche and pesto in a bowl.
• Once the 5 minutes is up turn over the sweet potato then put back in the microwave for a further 5 minutes. Meanwhile heat a frying pan on a medium to low heat with a small amount of cooking oil, then fry the salmon fillet on a low heat for about 8 minutes depending on how high the heat is. Turn over every minute or two using a spatula to ensure one side doesn't burn.
• When the sweet potato is finished in the microwave take it out very carefully and use oven gloves- it will be very hot! Transfer to a baking tray and smother with the pesto and creme fraiche sauce then bake in the oven for about 4 minutes.
• Take out the oven, cut up the salmon into bite-sized chunks and spread over the top of the sweet potato jackets.