Scrambled Eggs with Pesto
Elevate your morning with fluffy eggs and vibrant pesto.
⏱️ 8 min🍽️ Serves 1
🔥 350 kcal💪 20g protein🍚 5g carbs🥑 28g fat🌾 1g fibreper serving
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servings
Ingredients
- 🥚2 large eggs
- 🥛1 tbsp milk or cream
- 🧈1 tsp butter
- 🌿1 ½ tbsp basil pesto
- 🧂 salt and black pepper, to taste
Pro tips
- For extra creamy eggs, cook on low heat and continuously stir with a rubber spatula.
- Adjust pesto quantity to your taste; you can add a drizzle more on top when serving.
- Pair with a slice of toasted sourdough for a complete meal.
Method
- 1Crack the eggs into a small bowl, add milk or cream, and season with salt and pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- 2Heat a non-stick skillet over medium-low heat and add the butter. Swirl to coat the bottom as it melts.
- 3Pour the egg mixture into the heated skillet. Let it sit undisturbed for about 30 seconds until the edges just begin to set.
- 4Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding the eggs until they are mostly set but still slightly moist.
- 5Remove the skillet from the heat. Stir in the basil pesto, mixing gently to swirl it through the eggs.
- 6Serve immediately and enjoy!