A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs. This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time. It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now! PESTO EGGS Equipment needed– Food processor…