Pesto Eggs
Scrambled or cooked eggs bound with pesto sauce and finished with melted cheese. Served warm on toasted bread or with roasted vegetables.
Ingredients
Method
Toast bread until golden. Halve cherry tomatoes. Roughly chop spinach or arugula if using whole leaves.
Whisk eggs in a bowl with 1 tbsp pesto until combined. Season lightly with salt and pepper.
Heat butter in a skillet over medium-low heat. Pour in egg mixture and stir gently with a spatula, pushing cooked portions to the center, until soft curds form, about 4–5 minutes.
When eggs are nearly set, stir in remaining pesto and cherry tomatoes, then fold in spinach until wilted, about 1 minute.
Top with grated parmesan and remove from heat; residual heat will melt it.
Divide between plates or bowls. Serve alongside toasted bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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