We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Coconutmilk Blend which is .
Annnnd we’re back at it with the green foods.
I just can’t not.
All the best flavors in the world come in approximately one color – GREEN.
Think about it: cilantro, jalapeño, garlic (sort of, sometimes green), avocado, olive oil, basil, green onions, pistachios… these are the flavor tools of our hearts.
And these are the flavor tools that we are going to use to make this simple, no-frills, borderline crazy looking meal into something that our minds cannot stop dreaming of long after they are gone.
What’s happening here is a three-step process.
We start with a magic-green-sauce-inspired sauce base that ends up looking like a pesto. It’s a magic green pesto, let’s say.
It just kisses the hot pan for a minute to bring out the flavors of the garlic and the herbs, and then it gets creamified into a flavor-bomb sauce with none other than Almond Breeze?s Almondmilk Coconutmilk Blend because we are definitely coconut people, are we not"
*Side note: regardless of what milk choices you make for this recipe, I need you to look into this Almond Breeze Almondmilk Coconutmilk Blend situation for all your breakfasting needs. Cereal, my friends, has never tasted better. Especially (wait for it) chocolate cereal. Here’s the thing – I don’t even really eat cereal. But when I have this milk in my fridge, I EAT CEREAL. Oatmeal, smoothies, you name it. It is ON POINT. Tastes like coconut milk but lighter and more drinkable.
But back to the recipe.
Then this creamy green sauce gets to act as a blanket for our eggs – we crack them into the sauce, put a lid on the whole thing, and let the eggs cook to that perfect next-level soft-yolk status. I mean, if you are Bjork, you can let yours cook till the yolks are hard, but just know -the re...