Pretty much any potato and egg concoction put in front of me I will devour. Add some bacon, and I might accept a complete strangers hand in marriage. So, as you can imagine when I came across this recipe for pesto potatoes with eggs (and decided to add bacon) I was a goner. Instead of making it with basil pesto, I made Swiss chard pesto instead. I also used a mixture of fingerling potatoes and red potatoes, but really any will work!

Ingredients: (Adapted from Naturally Ella)

Swiss chard pesto:
1 small bunch of Swiss chard
3 garlic cloves
6 tablespoons olive oil
1/2 cup grated Parmesan
1/3 cup pine nuts
1 tablespoon lemon juice
Salt and pepper, to taste

Other:
2 cups fingerling potatoes, cut into 1/4 inch slices (skin on)
1/2 medium red onion, chopped
4 slices bacon (or as much as you want!)
1-2 large eggs

Start by cooking the bacon in a skillet until crispy, then chop and set aside. Remove most of the bacon grease from the pan but leave a little. Add the sliced potatoes with a little olive oil and cook for about 10 minutes, occasionally moving the potatoes around to make sure they don’t stick to the pan. Add the onions and cook for another 10-15 minutes until potatoes are golden brown and fork tender.

While the potatoes are cooking make the pesto. De-stem the Swiss chard and blanch it for 30 seconds in boiling water, then transfer to a bowl of ice water to stop the cooking. Squeeze out the excess water and place in a food processor with the olive oil, Parmesan cheese, pine nuts, lemon juice, and garlic. Blend until you have a pesto consistency, then salt and pepper to taste.

Add your pesto to the skillet with the potatoes and toss well, but being gentle not to break them all. Next add the crispy bacon then salt and pepper to taste. Lastly, create a small well in the center of the potatoes and crack as many ages as desired in the center. Cover with a lid and cook for about 2 minutes or until the egg whites are fully cooked. Plate and dig in!