Herb-y Pesto Bowl with a Soft-Boiled Egg


Post by Molly

I left last month’s CabinFever fundraiser with a deep respect and appreciation for its founder, Elana, a giddy lightness after pulling off my first-ever catering gig, and a mountain of herbs, carrot greens, and garlicky crostini begging to be blended into pesto. Thankfully, a heaping pile of quick-pickled onions was only minutes away, and an egg on top of just about anything makes it a meal.

After a long day in front the computer, or a lazy Sunday at the beach, sometimes all you want is a heavenly food experience that requires no work. Is that so much to ask? Those desperate times are when meals like this one come in handy—the kind that look and feel as sophisticated and satisfying as they are quick and easy to throw together.


Prep: 30 minutes / Cook: 15 minutes / Serves: Two bowls, plus extra pesto and pickled onions


For the pesto:

  • 2 cups herbs or greens (I used dill, parsley, mint, and carrot greens)
  • 3 cups stale crostini or toasted baguette
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup good olive oil
  • 1/2 cup feta cheese
  • Salt and pepper

For the bowl:

  • 1 cup cooked whole-wheat couscous or grain of your choice
  • 1 red onion, sliced thinly into half moons
  • 1/2 cup rice wine vinegar
  • 1 egg per bowl
  • Parsley or dill for garnish
  • Salt and pepper


For the pesto:

  • To make breadcrumbs, blend crostini (if already covered in garlic and olive oil), or add pieces of toasted stale bread to food processor with a clove of garlic and long pour of olive oil.
  • Add remaining ingredients to the food processor, and blend pesto until smooth.
  • If consistency is too thick, add a little water or more olive oil.
  • Save 1/2 cup pesto per bowl, and store the rest in the fridge to slather on toast, or if you’re my roommate Katie, eat with a spoon after a long day at Harborview.

For the bowl:

  • Cook your grains as directed on the packaging.
  • While your grains cook, place sliced red onions in a bowl with the rice wine vinegar and 1 tsp. salt. For quick-pickling, use 1/2 c. any vinegar with 1 tsp. salt and let sit for at least 20 minutes. Some like to add 1/2 tsp. sugar as well. These should last in the fridge for up to a month, and the onion flavor will mellow over time.
  • To make your soft boiled egg, place egg in a pot of cold water. Turn water to high, and watch carefully. When you see the first bubble, turn the stove off, and let the egg sit for 4 minutes.
  • Once the egg is ready, dunk in a bowl of cold water until it’s cool enough to handle, then peel the shell off under running water. Slice the egg in half, and sprinkle generously with salt and pepper.
  • To assemble your bowl, place a heaping spoonful of pesto over the hot bowl of grains. Nest your soft boiled egg on top, and sprinkle with pickled onions and herbs.