Description
A delightful twist on a classic breakfast featuring creamy scrambled eggs topped with vibrant basil pesto.
Ingredients
Scale
- 4 organic eggs
- 2 tablespoons fresh basil pesto (homemade or store-bought)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional: grated Parmesan, goat cheese, or feta for serving
Instructions
- Crack 4 eggs into a bowl and whisk together until well-blended. Season with salt and pepper.
- Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add 2 tablespoons of pesto and cook for about 30 seconds.
- Pour the whisked eggs into the skillet, gently stirring to incorporate the pesto. Fold continuously until they are just set but still soft.
- If adding cheese, fold it in just as the eggs finish cooking until melted.
- Transfer the Pesto Eggs to a plate and garnish with fresh herbs or an extra drizzle of pesto.
Notes
Cook eggs over medium or medium-low heat to avoid overcooking. Gently stir to keep them fluffy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg
Keywords: breakfast, eggs, pesto, simple recipe, brunch