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, sautΓ©ed with organic olive oil

Squeeze of Lemon

Organic Egg (s), over easy

Kosher Salt

Freshly Ground Pepper

SauteΒ 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. πŸ™‚
    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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