Reviewed: Sep. 29, 2009

Excellent recipe! By the time I finished reading this my mouth was watering. I rushed to the store to get the ingredients and made it for a late lunch. Absolutely delicious. I substituted the pesto for some purreed basil from my garden (forgot the pine nuts) and it was fantastic! Thanks for the recipe.

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Reviewer:

bentgrimes

Cooking Level: Expert

Home Town: Newburgh, Indiana, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Aug. 6, 2009

Just as a side note, you want the eggs to be done by the time the beans are cooked, so they both are fresh & hot. We added some marinated red pepper strips to it this morning, which added a nice zest. Hope you like it!

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