Pesto Rippled Scrambled Eggs

photo by Bergy


- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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.
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