Recipe by Lene
This is delicious, and the rippled effect not only comes from the pesto, but also ffrom the egg yolks and whites being mixed together.
Top Review by Bergy
Great wake up flavor for a Sunday Brunch. Excellent pesto. I only made 2 eggs but made the full pesto (I'll use the leftover in another dish). I didn't scramble the eggs too much just enough to streak. Served on a whole wheat toasted bagel Thanks Lene for another recipe to save
- 2 cloves garlic, rougly chopped
- 2 tablespoons toasted pine nuts
- 30 g fresh basil
- 2 tablespoons freshly grated parmesan cheese, plus
- extra freshly grated parmesan cheese, to serve
- 4 tablespoons olive oil
- 90 g butter
- 8 large eggs
- salt & freshly ground black pepper
Directions See How It's Made
- Place the garlic and pine nuts in a food processor and blitz until finely chopped.
- Add the basil and the parmesan and blitz again until well blended.
- Add the oil and some salt and pepper and pulse until well combined.
- Heat the butter in a small pan and crack the eggs, season, then leave to set for 2 minutes.
- With a wooden spoon, stir very gently so the eggs begin to set in clumps of white and yellow.
- Before the eggs have completely set, lightly stir in the pesto.
- Pile on to hot toast or bagels, scatter over the parmesan and serve immediately.