I know I’ve told you a million times how much I love thyme, but I’m going to tell you again. I LOVE THYME. When I saw this recipe I was like, You can make pesto out of THYME? WHA?!
I was a little scared of this. The lemon cream was especially scary because I used plain Greek yogurt instead of crème fraîche and 1 tsp. lemon zest (and a tiny bit of lemon juice… probably 1-2 tsp.) instead of the preserved lemon. I tasted it after it was all blended together and was like, huh. Not sure about this stuff. But I put it in the fridge and finished making the rest of the components. Each thing tasted just ‘OK’ on its own, but when I put all of it together, YUM! This was a super fast meal and was a great option for dinner on a hectic night full of running errands.
p.s. I don’t know what it is about me and my egg sandwiches lately, but there’s something about a fried egg with savory ingredients that makes them taste so much better than they do with pancakes and syrup. In other words, fried eggs for dinner? YEAH! Fried eggs for breakfast? gag