Potato Pesto Breakfast Skillet

Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!


For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!


Potato Pesto Breakfast Skillet

This skillet is…



Made with local, in-season ingredients


Loaded with delicious Basil-Kale Pesto

And oozing with perfectly cooked eggs


Potato Pesto Breakfast Skillet


Potato Pesto Breakfast Skillet



Potato Pesto Breakfast Skillet

Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00



  • 1 cup fresh basil
  • 1 cup fresh kale
  • 1/3 cup raw slivered almonds or regular almonds
  • 2 large cloves garlic
  • 1 tsp lemon juice
  • 1 tsp fine pink sea salt
  • 1/2 tsp freshly ground pepper
  • Optional: 1/4 tsp red pepper flakes
  • 2 tbsp extra-virgin olive oil (code LEXI for 10% off)

Everything else


  • Heat oil or butter in a skillet
  • Add in sliced potatoes and let cook for 5 minutes
  • Add in 1 tbsp of water and cover skillet with a lid
  • After 5 minutes, remove lid and toss potatoes
  • While cooking a little while longer, toss pesto ingredients into your high-speed blender
  • Pour pesto over potatoes and toss until fully coated
  • Crack in eggs and let cook for 5-10 minutes (I cover mine for 3-4 minutes in the middle)
  • Once egg whites are opaque, remove from heat, sprinkle with red pepper flakes and serve hot
  • Potato Pesto Breakfast SkilletPotato Pesto Breakfast Skillet

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