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Pesto Scrambled Eggs on Toast

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the Pesto Scrambled Eggs
  • 4 large eggs
  • 2 tablespoons milk or cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons basil pesto store-bought or homemade
  • Salt and freshly ground black pepper to taste
For the Toast and Garnish
  • 2 slices thick-cut whole-grain bread
  • 1 clove garlic optional
  • 1/2 cup cherry tomatoes sliced (optional)
  • Fresh basil leaves or microgreens for garnish

Method
 

Prepare the Toast
  1. Toast the bread slices until golden brown.
  2. For extra flavor, rub the hot toast with a cut clove of garlic.
Scramble the Eggs
  1. Whisk eggs, milk/cream, salt, and pepper in a bowl.
  2. Melt butter in a non-stick skillet over low heat.
  3. Pour in the egg mixture.
Cook Low and Slow
  1. Cook the eggs, stirring gently and constantly with a rubber spatula, until they are mostly set but still moist and glossy (about 5-7 minutes).
Add Pesto
  1. Remove the pan from the heat and gently fold in the pesto until it is just combined and streaks of green are visible.
Assemble and Serve
  1. Spoon the pesto scrambled eggs onto the prepared toast.
  2. Top with sliced cherry tomatoes and garnish with fresh basil or microgreens.
  3. Serve immediately.