6 large eggs

5 tablespoons sour cream

1 tablespoon cooking oil

1 tablespoon butter

1 teaspoon cayenne pepper

Pinch of Salt and Pepper

1/4 cup pesto *(you can make it from scratch or just use store bought. I like Buitoni pesto the best)


1)  Scramble the eggs in a bowl w/ the sour cream and pesto.  Add seasoning.

2)  Heat oil in nonstick pan on medium heat and add eggs.

3)  When eggs start to coagulate gently mix in pan w/ a spatula, and turn down heat. Keep gently mixing in pan until eggs are just a tad too runny and then cover and turn off eat. Eggs will finish cooking but won’t turn brown. It’s important to not get color on the eggs because it changes the flavor. You can also keep eggs warm in the oven w/ the cover on at a low temperature (200 degrees F) if you are not serving them right away.


1) Place food mold/ring in the center of a warmed plate and then using a spoon scoop the eggs into the mold and pat them down lightly so all sides are touching the ring.

2) Take off ring and serve w/ your favorite sides. (The pesto will likely run onto the plate making a beautiful green sauce.)