Pesto Zucchini Potato Egg Bites with Foraged & Found

Pesto Zucchini Potato Egg Bites with Foraged & Found

I listened to a podcast recently about kelp and other kinds of seaweeds, or sea vegetables, being the new kale. Nutritionally packed and easy to grow, ocean farmers see sea veggies as the next produce frontier. With water shortages and other land limitations, I’ve always thought that the sea could be sustainably utilized to provide good nutritional food for us. So I was very excited to take part in the Foraged & Found Food Blogger contest by creating a recipe using their Sea Asparagus Pesto sauce.

Foraged & Found was founded in 2017 by Jenn Brown, a former private chef who cooked onboard tourism yachts that traveled along the Alaskan Inside Passage. She was immediately astounded by the majestic, awe-insipring unspoiled Alaskan wilderness. Exploring the natural richness ofevery waterway and forest resulted in unique and incredible culinary discoveries-from fish and edible aquatic plants to berries, veggies, and mushrooms-that she had never seen before. With a desire to share these newfound secrets with the world, she put her expertise to work developing delicious, familiar food products like salsas, pickles, and sauces, with wild-foraged Alaskan superfood ingredients like bull kelp and sea asparagus.

My contest recipe creation uses the Foraged & Found Sea Asparagus Pesto which is masterfully crafted with sea veggies, lemon, real parmesan cheese, olive oil and almonds.

This super flavorful tangy pesto really helps brighten a dish, so I layered it in a zucchini potato egg bite.  This is a great appetizer or brunch item to serve guests, or make for your family.

You Will Need:

  • Muffin tin with 6 wells
  • 1 Jar of Foraged & Found Sea Aspargus Pesto
  • 4 eggs + 1 tablespoon milk
  • 2 medium red potatoes (width should not be bigger than the muffin tin well)
  • 1 medium zucchini
  • salt & pepper
  • cherry tomatoes
  • Pan or baking spray

How to Prepare: 

Makes 6 bites – Prep time 15 minutes – Cook time 25-30 minutes

Turn oven on to 350 degrees to warm up.

Thinly cut potatoes into 1/8-1/4″ slices. I cut them by hand, but you may use a mandolin if you’re handy with it. Mind your fingers!

In a small pot, bring water to a boil and parboil the potato slices for 3-4 minutes. Drain.

Thinly cut zucchini the same way you cut the potatoes, but no need to parboil them.

Generously spray a muffin tin and layer potato, zucchini and add a little layer of Foraged & Found Sea Aspargus Pesto. Repeat until you get to the top of the muffin tin – it should be about 3 layers at least.

Beat 3 eggs and milk until very smooth and carefully spoon mixture around each zucchini potato stack.  Give the muffin tin a gentle tap on the counter to make sure the egg mixture has seeped in around all of the vegetables. Do not overfill. Top with a good dollop of Foraged & Found Sea Asparagus Pesto.

Optional – slice a cherry tomato in half and pop on top of each stacked vegetable creation.

Bake for 25-30 minutes. Egg bites should appear firm with no wet egg showing and slightly golden.

Remove from oven and let it cool for about 5 minutes before carefully removing and serving with a spoon. Loosen edges with a butter knife before removing if they are stuck on some edges.





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