Haibun: Eggs with Pesto and Goat Cheese


Almost every morning as I’m drinking my coffee and before I begin my daily chores, I look through the internet for poetry to read. Recently, I read a poem by my friend and stellar poet, Robert Okaji, titled “Because You Cook”.
Wow, did that poem ever make my mouth water! Don’t you love poems about food? I think it’s right up there with my favorite subjects for poems. Instantly, I began craving an omelette, which I rarely make, but it was raining and I was too lazy to brave it to go cut some fresh basil. Plus, I didn’t have any bell peppers on hand. So, instead of Robert’s recipe, I came up with my own. I mixed a big dollop of pesto (I had mixed some up a few days before) in the eggs and topped the omelette with goat cheese. I love pesto! I make it all summer and freeze it in ice cube trays to use in the winter. I don’t put nuts in mine, though, and I read recently that Italians make it without nuts, too. There’s actually a word for it but of course I can’t find it right now. I asked Siri who gave me several possible sources and led me to this very interesting article about basil and pesto but nothing about that forgotten name. Maybe someone reading out there can help a girl out.  😁 The omelette was fantastic! I can’t even believe how delicious it turned out. I’ve made it twice again since then. The eggs were so creamy and the pesto gave them a big pow. Of course, goat cheese is yummy with anything, IMO. It’s a perfect combo. Thanks for the inspiration, Robert!

Gold tipped wooden spoon
Creamy with a pop of green
Nature fills my mouth

12 thoughts on “Haibun: Eggs with Pesto and Goat Cheese

  1. I love this food poem inspired by a food poem. (And yes, I do love food poems.). I’m glad I finished lunch before I read it–but I was thinking of making a frittata for dinner. . .
    I’ve been making a lot of pesto recently, too. 🙂

    Liked by 1 person

  2. now I have to try that for breakfast sometime. Looks *totally* yummy. Great idea of using pesto in eggs. My basil is outdoing itself this year so I should have no problem with keeping it around for the winter.


  3. How lovely, the poem and that it spurred you into deliciousness. I believe Italians use pine nuts (pinoli) for the pesto but I suppose a variant without the nuts also exists. Recently I ate pumpkin seed pesto (with peas and prawns) in a restaurant in Ljubljana and it was incredibly good. Two days ago I wrote a recipe poem too but haven’t posted it yet. I mention a Slovenian food critic and blogger and now I don’t know if I should link to him so that he sees it or better not. 😀 My poem doesn’t include a recipe as such though, it’s merely an anecdote.


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