Bird’s Nest


I thought it was a good idea to eat something somewhat “healthy” for dinner last night after indulging in fried chicken livers three meals in a row…

This is an incredibly simple and gorgeous meal.

It looked so pretty I hated to poke my fork into it…

But that didn’t last long.

Bird’s Nest

Gluten Free Spinach Pasta (I use Tinkyada)

Vegan Walnut Pesto

Organic Red Chard, sautรฉed with organic olive oil

Squeeze of Lemon

Organic Egg (s), over easy

Kosher Salt

Freshly Ground Pepper

Sauteย the chard in olive oil until wilted, squeeze about a Tablespoon of lemon over it, and set aside. Take the finished pasta and place it in a saute pan over medium high heat and toss with the pesto. I used about 1 1/2 Tablespoons for one serving.

Arrange the pasta on the plate in a “nest”. Top with the wilted chard. Top with an egg, over easy, and finish with kosher salt and freshly ground pepper.

19 thoughts on “Bird’s Nest

  1. What a beautiful looking meal and yes, I’d say you’ve redeemed yourself after eating those yummy chicken livers for breakfast, lunch and dinner. I love the way you photographed this dish. It’s very yummy looking xx


  2. Your comment about eating chicken livers 3 days in a row gave me a good chuckle, April. I’m a poor judge of quantities and would have bought enough chicken livers for at least 3 dinners worth. ๐Ÿ™‚
    This nest is such a great idea. The idea of rich egg yolk mixing with the spinach pasta and chard has me salivating. Well done!


    • I know, can you imagine life without pasta! Are you cooking gluten free for someone in your family? It certainly won’t hurt you and the last time I did the research (which was some time ago), I think I found that there are more than 25 gluten free grains. Wheat is just a small blip on our radar. That’s actually the main reason I started this blog…to prove to people that the gluten free and allergen free life really can be enjoyed!


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